Rosemary and Lemon White Bean Dip

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Rosemary and Lemon White Bean Dip Jan 23rd 2013, 13:15 Sauced Joshua Bousel Jan 23, 2013 8:15 AMPost a comment Tags: [Photographs: Joshua Bousel] About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill. Adapted from Mark Bittman Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About This Recipe Yield: makes about 2 cups Active time: 10 minutes Total time: 10 minutes Special equipment: Food processor Ingredients 1 (15 1/2 ounce) can cannellini beans, drained and rinsed 2 medium cloves garlic, peeled 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon 1/4 cup plus 1 tablespoon extra virgin olive oil, divided 2 teaspoons finely minced fresh rosemary Kosher salt and freshly ground black pepper We Recommend HTML Hints Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em> Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page. If you see something not so nice, please, report an inappropriate comment. More Like This This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Gaza Blitz - Turmoil And Tragicomedy At The BBC.

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