Provencal Bean Dip
Makes 1 3/4 cups
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
- Fresh vegetables and breadsticks
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