Rosemary White Bean Dip

Cooking Label
Prep Time
2 Minutes
Cook Time
2 Minutes
6-8 Servings
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 Tbsp fresh lemon juice
2 tsp. Pacific Blue Kosher Sea Salt
In a 10-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.

This is a perfect appetizer for any occasion!
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spicy Italian Blend

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