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This was very good and I'll definitely be making this again. I used dried rosemary (~ 3/4 teaspoon) and canned cannellini beans, and I chose to use 3 large garlic cloves. What a wonderful dip for spicy blue or red corn chips!! Thanks evelyn/athens for a new idea. Made for the FAMILY PICKS round of ZWT5, for the Bodacious Brickhouse Babes.

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FloridaNative June 14, 2009

I made this for the "Taste of Yellow" event - May 2009. This has a very "Mediterranean" taste. I love it!!! It's best to let sit overnight. At first the lemon was very overpowering to me. I usually eat dips with unsalted chips, crackers and vegetables that don't have "strong" flavors to them, so you can taste how delicious it is, but I found that this went very well with tortilla chips. The saltiness of the chips really pulled the flavors together nicely. Wonderful recipe evelyn!

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"Ratalouille" May 22, 2009
Rosemary-Lemon Bean Puree