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White Bean Dip

Shake up the lunchroom with this flavorful and creamy white bean dip. Any kid who eats hummus will love this, too. If you don't have fresh rosemary, leave it out—dried won't work. Send a handful of carrot and celery sticks, and some pita triangles too.

Sharon Bowers

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Appetizer

Ingredients

1 15-ounce can cannellini (or large white beans)		1/4 teaspoon black pepper
1 garlic clove		2 teaspoons chopped fresh rosemary leaves (optional)
2 tablespoons lemon juice		3-4 tablespoons olive oil
1/2 teaspoon salt (or to taste)

directions

Total:

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1
Combine all the ingredients except the olive oil in a food processor. Pulse to combine.
2
With the machine running, drizzle the olive oil through the feed tube to make a fluffy, emulsified puree.

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