Name: White Bean Dip with Rosemary and Cranberries
Ingredients: 1/4 cup olive oil; 1 tablespoon chopped fresh rosemary; 2 cloves garlic, minced; 2- 14oz cans cannellini beans, drained; 2 teaspoons lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/4 cup dried cranberries, chopped

Description

A naturally gluten and dairy free dip using white beans, rosemary and dried cranberries.

Ingredients

1/4 cup olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
2– 14oz cans cannellini beans, drained
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup dried cranberries, chopped

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Instructions

Heat olive oil in a sauté pan over low heat. Add garlic and rosemary and gently cook for 10 minutes, taking care not to burn the garlic.
Meanwhile, put the drained cannellini beans in the base of a food processor. Add the olive oil, garlic and rosemary, and lemon juice. Puree until the dip is smooth. You made need to add 1-2 tablespoons of water if it’s too thick. Taste and season with salt and pepper. Add the cranberries and pulse to combine.
Just before serving, drizzle dip with olive oil. Serve with crackers, pretzels and cut up vegetables.

Notes

This dip can be made a day ahead. Cover and keep refrigerated until ready to serve.