It's an 11-12 hour drive from Prosperity, PA, to Oak Island, NC, and, since I'm not a fast food fan, we usually pack a cooler with food to eat on the trip. My mom and I made some yummy curried chicken salad to have for lunch, and I whipped up this delicious Rosemary Bean Dip to eat with vegetables, chips, or crackers when the munchies strike.
I know bean dip may not sound all that thrilling, but trust me, this is really good, and it's healthy, too. I love the combination of flavors - olive oil, fresh rosemary, a hint of garlic, and the tang of fresh lemon. And it only takes about 5 minutes to throw everything in the food processor and puree it.
It's important to use fresh rosemary. Dry is not a good substitute - it just doesn't have the same intense fresh flavor. And fresh lemon juice is best, but I've used bottled in a pinch.
White Bean Dip with Rosemary
1 15-oz can cannellini or other white beans, rinsed and drained
¼ c. olive oil (or a bit less)
2 T. fresh lemon juice
1 tsp fresh rosemary (or more)
1 small garlic clove, minced
1/4 tsp salt (or to taste)
Freshly ground pepper, to taste
Puree all ingredients in a food processor until smooth. Pour into a serving bowl, and lightly drizzle with olive oil. Serve with sliced baguette, tortillas chips, crackers, or crudités.
Makes 1 ½ cups