I find that taking dip to work is a convenient and tasty lunch. There are lots of options for things to eat dip with, so your lunch can vary a lot too. This dip also makes a great sandwich spread, so if you’re a vegetarian it adds a nice protein kick to a sandwich.
Makes about 1 cup
Adapted from Laura’s Recipe Collection
- 4 Tbsp extra-virgin olive oil, divided
- 2 – 3 cloves garlic, pressed
- 2 (15oz) cans white beans, drained and rinsed (I used cannelini and garbanzo)
- 1 lemon, juiced
- 1/4 tsp kosher salt
- 3 small sprigs rosemary, rinsed
Saute the garlic in 2 Tbsp olive oil in a small pan until fragrant, be careful not to brown it.
In the bowl of your food processor, combine beans, lemon juice, and salt and pulse a few times. Pour in the garlic and oil, puree until smooth.
Heat the remaing 2 Tbsp olive oil in a small pan, add the rosemary sprigs. Saute until fragrant, about 2-5 minutes. Remove from heat and take the rosemary out of the pan. Pour the oil into the food processor. Mince about 1 tsp of rosemary and sprinkle on top.