White Bean Dip With Rosemary and Sage

Name: White Bean Dip With Rosemary and Sage
Prep time: 15 min
Total time: 15 min
Yield: 1 1/2 cups (about)
Ingredients: 1 1/2 tablespoons fresh lemon juice, plus more to taste; 1 tablespoon extra virgin olive oil; 2 teaspoons fresh rosemary, minced; 2 teaspoons fresh sage, minced; 1/8 teaspoon ground black pepper; 2 garlic cloves, chopped; 1 (15 1/2 ounce) can cannellini beans, drained; salt; cayenne pepper, to taste

Submitted by GirlEatsWorld

"Quick and easy! One bowl, no cook recipe. Great served with soft or crispy pita, tortilla chips, crudites, etc. I like to add a little more lemon juice and a bit of cayenne pepper. Garnish with some fresh herbs sprinkled on top if desired. Adapted slightly from a magazine clipping."

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Ready In:: 15mins
Ingredients:: 9
Yields:: 1 1/2 cups (about)

ingredients

1 ¹⁄₂ tablespoons fresh lemon juice, plus more to taste
1 tablespoon extra virgin olive oil
2 teaspoons fresh rosemary, minced
2 teaspoons fresh sage, minced
¹⁄₈ teaspoon ground black pepper
2 garlic cloves, chopped
1 (15 1/2 ounce) can cannellini beans, drained
salt
cayenne pepper, to taste

directions

Combine first 7 ingredients in food processor and process until smooth.
Taste and adjust seasonings if necessary, adding salt (some canned beans are already salty), additional lemon juice, or a dash of cayenne for a little kick.
Refrigerate until ready to serve to allow flavors to blend.