Rosemary and Lemon White Bean Dip
By: Rachael Stuart
Published: October 17, 2013

Football season brings endless snack menus and opportunities to get creative. Skip the store-bought potato chips and cheese dip come Super Bowl Sunday, and blend a batch of this creamy white cannellini bean dip from Serious Eats. Serve with baked pita chips lightly basted with olive oil, salt and pepper.
Rosemary and Lemon White Bean Dip
 
Ingredients:
 
1 (15 1/2 ounce) can cannellini beans, drained and rinsed
2 medium cloves garlic, peeled
2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
1/4 cup plus 1 tablespoon extra virgin olive oil, divided
2 teaspoons finely minced fresh rosemary
Kosher salt and freshly ground black pepper
 
For full recipe instructions, click here.