Friday, December 11, 2009

Balsamic White Bean Dip with Rosemary and Sage

Dips like hummus (made with garbanzo beans) and this one are easy last-minute food processor party foods. Dump the ingredients in and pulse away. The final product is delicious with veggies or pita crisps. (Only drawback is the brownish color...not the most attractive. Who cares when it tastes this good though.)

Balsamic White Bean Dip
Makes about 1 1/2 cups dip.

2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained

Combine all ingredients in a food processor; process until smooth.

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