Provencal Bean Dip
For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudités and bread sticks attractively around dip.
1 small clove garlic, peeled
19-oz. can cannellini beans, reserve ⅓ cup liquid, rinse and drain
¼ cup fresh basil leaves or 1 ½ tsp. dried basil
1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus ¼ tsp. dried rosemary
¼ tsp. salt
¼ tsp. freshly ground black pepper
- In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudités and bread sticks.
Makes 1 3/4 cups