Diets

Rosemary-Almond White Bean Dip

This Italian-inspired spread has the smooth consistency of hummus with a hint of almonds. Try layering it in a tomato-topped bruschetta.

This Italian-inspired spread has the smooth consistency of hummus with a hint of almonds. Try layering it in a tomato-topped bruschetta.

Servings
2

Ingredients

  • 1/4 cup raw almonds
  • 1/4 cup olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. chopped fresh rosemary
  • 2 15-oz. cans cannellini beans, rinsed and drained

Preparation

1. Toast almonds in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly. Set aside.

2. Heat oil in skillet over medium-high heat. Add garlic and rosemary, and sauté 1 to 2 minutes, or until fragrant.

3. Transfer oil mixture to food processor. Add beans, and process until smooth. Add almonds, and process until finely chopped. Thin with 2 Tbs. water, and season with salt and pepper, if desired.