Rosemary White Bean Dip
This is a perfect appetizer for any occasion!
1/4 cup Pasolivo Rosemary olive oil
2 cloves of garlic, peeled and minced
2 cans (15 oz each) of white beans drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
In a10-inch frying pan over medium heat, stir half of the Pasolivo Rosemary olive oil and 2 cloves of garlic about 1 minute. Pour Pasolivo Rosemary olive oil and garlic into food processor. Add white beans, lemon juice and salt to food processor and whirl until smooth. Pour into a serving bowl. Drizzle the remaining half of the Pasolivo Rosemary olive oil over the top of the dip. Ready to serve.