White Bean Dip With Rosemary and Sage

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.

• Ready In: 15 mins
• 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 1/2ounce) can cannellini beans, drained
•  salt
•  cayenne pepper, to taste

Directions

1. Combine first 7 ingredients in food processor and process until smooth.
2. 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.
3. Refrigerate until ready to serve to allow flavors to blend.