White Bean Dip with Lemon and Rosemary

Here's another healthy and delicious dip that I whipped up for a party this past weekend. There is only one step when making it: Put everything in a food processor and hit purée!


White Bean Dip with Lemon and Rosemary
By Caroline Mac

Ingredients:
1 can cannellini beans, rinsed and drained
2 T olive oil
1 lemon, juice and zest
1/2- 3/4 t Penzey's Trinidad Lemon-Garlic Marinade (you can also use garlic powder)
Lemon pepper to taste
2 sprigs fresh rosemary, chopped

Blend all ingredients in a food processor until creamy. Serve with your favorite chips, crackers, or veggies.

Enjoy!

~Caroline~