White Bean Dip

By mschweickert

Ingredients

• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 to 2 tablespoons red-wine vinegar
• 1/4 cup water
• 2 teaspoons finely chopped fresh rosemary
• Coarse salt and ground pepper

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.