Pinto-Bean Dip

By á-81356

Ingredients

• 0.50 c. extra-virgin olive oil
• 6 sprig fresh rosemary
• 1 can pinto beans
• 1 clove garlic
• 1.25 c. packed fresh parsley leaves
• 3 tbsp. lemon juice
• 0.50 tsp. salt
• 0.25 tsp. Freshly ground pepper

Preparation

Step 1

Bring extra-virgin olive oil and fresh rosemary to a simmer in a small pot over low heat for 10 minutes. Discard herb and set rosemary-flavored oil aside.
Puree pinto beans, garlic clove, parsley, lemon juice, salt, and freshly ground pepper in a food processor while slowly adding rosemary-flavored oil in a steady stream.
Transfer dip to a bowl and chill. Serve with assorted vegetables.