This 6 ingredient savory spread is one of my entertaining usuals, the flavour improves if it is refrigerated for at least a few hours and, it keeps for up to a week. I try to make two dips or spreads a week so I have one readily available to eat fresh cut veggies with. I probably say this often but I’d make a double batch!
Small sauce pan, low medium heat:
1/4 cup Extra Virgin Olive Oil
1 teaspoon Fresh Rosemary, minced
1 Lemon, zest and juice
1/4 teaspoon Ground Pepper
1 1/2 cups Cannellini or other White Bean
Sea Salt to taste
Saute olive oil, rosemary, lemon zest and ground pepper for 1 minute or just until the oil begins to bubble. Remove from heat and let sit for 10 minutes.
Puree the beans in a blender or processor. Add the oil, lemon, rosemary mix. Process for at least a minute until the spread is smooth and light.
Blend in lemon juice and sea salt to taste.
Transfer to a covered container and refrigerate.
Makes approximately 1 1/4 cups.