ROSEMARY WHITE BEAN DIP

~ Family Fun Magazine - September 2010

14 or 15 oz. can white beans (such as great northern or navy), rinsed and drained
1/2 t. kosher salt
1/4 t. finely chopped fresh rosemary
3 T. olive oil
1 T. freshly squeezed lemon juice
1/2 t. of grated lemon zest
1 small garlic clove, pressed

Blend all the ingredients in a food processor until smooth. Add a tablespoon or two of hot water if the dip doesn't become creamy.

Notes: I use two cups of dried beans that I've previously cooked and frozen, way more rosemary and zest than the recipe calls for, and sometimes skip the oil completely. It's also good if you replace the zest with lemon thyme. We've had this with a variety of veggies and crackers, but it also makes a great sandwich spread if you toast the bread, slather a bunch of dip on it, then top with lettuce, cucumber, and tomato. Or just spread it on toast and eat it that way, which I love.