Quick, easy and satisfying, this white bean dip is great for a crowd or for healthy snacking any time. Make it in advance for a party or keep it on hand for a quick lunch or appetizer for up to 5 days. It also freezes well in a sealed container in the freezer for up to 1 month.
1/3cupextra-virgin olive oil, plus additional for drizzling
1/4teaspoonfine sea salt
1/8teaspoon black pepper
Puree the garlic and rosemary in a food processor until finely ground. Add the beans, balsamic, olive oil, salt and pepper. Puree until very smooth. Taste for seasoning, especially salt.
Transfer to a plate or shallow bowl and smooth. Drizzle with a tablespoon or two of olive oil and serve with fresh vegetables, flatbreads and/or crackers.
The amount of salt needed in this recipe will vary depending on whether you're using home-cooked or canned beans. It can also depend on what you're serving with this dip: fresh vegetables or salted crackers. So season this white bean dip accordingly.