Last week’s NOLA recap involved a lot of eating on my part, and a lot of reading on yours. So today, I’m giving you something on the lighter side in both respects. You know I love creating dip recipes, right? Well, this healthy, refreshing combination offers a clean vibrancy just screaming out for summer’s arrival. Bright, lemony citrus runs throughout this smooth white bean mixture studded with fresh rosemary and garlic. Be careful who you share it with. They’ll be sure to come back for more.
1 (15.5 oz) can cannellini beans
2 tablespoons olive oil
2 whole lemons
1 sprig fresh rosemary
1 clove garlic
1/4 teaspoon kosher salt
Rinse and drain cannellini beans and pour into bowl of your food processor.
Drizzle in olive oil.
Squeeze in lemons, using a fork to help extract the juice. (Tip: Remove seeds first and/or squeeze cut-side up)
Sprinkle in rosemary.
Throw in garlic.
Season with kosher salt.
Pulse on high so rosemary chops into smaller pieces.
Eat and enjoy this palette cleansing snack!