Dips: White Bean Dip with Rosemary Olive Oil

By JoFClark

Mary Jane Carty's 60th Surprise Birthday Party
Chicken salad
Pimento cheese finger sandwiches
Mock chicken salad in pastry cups
Meatballs
Garden fresh orzo salad
Tomato cucumber salad
Mixed nuts
White bean dip with rosemary olive oil and scrunch bread sticks
cake

Ingredients

• 1/4 cup olive oil, divided
• 2 cloves garlic, peeled and minced
• 2 cans (15 oz each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
• 2 T fresh lemon juice
• 2 t kosher salt
• 3 sprigs fresh rosemary, rinsed

Details

Preparation time 20mins

Preparation

Step 1

1 In a 10 inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant being careful not to brown garlic, about 1 minute
Pour the oil and garlic into a food processor
Wipe out the pan and set aside
2 Add white beans, lemon juice, and salt to the food processor and whirl until smooth
Pour into a serving bowl
3 Return the frying pan to medium heat and add the remaining 2 T olive oil and the rosemary sprigs
Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn
Remove from heat and let cool 10 minutes
4 Set the rosemary aside and drizzle the olive oil over the bean dip
Mince one teaspoon of the rosemary leaves and sprinkle over the dip

Party short cut: Use the white bean dip as the foundation for an abundant tray of store bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables
Serve with breadsticks, pita chips and a thinly sliced baguette

Do ahead tips: Make dip up to 2 days ahead
Store dip in an airtight container in the refrigerator
Bring dip to room temperature before serving
Prepare the rosemary oil right before serving

Rosemary oil adds rich flavor and color to this earthly appetizer dip
If you are short on time, top instead with kosher salt and olive oil