Bean Dip with Fresh Rosemary and Sage
A zippy dip that can double as a pasta sauce.
Servings: 2 cups of dip
Ingredients
- 1 15.5 ounce can of cannellini beans, drained and rinsed
- 1 clove of garlic (or more, to taste)
- The juice of 1/2 a lemon (or more, to taste)
- 1/3 cup grated Parmesan cheese
- Grinds of black pepper
- 2 teaspoons coarsely-chopped fresh rosemary needles
- 7 medium-large sage leaves, roughly chopped
- Extra-virgin olive oil
Instructions
- Put the beans, garlic, lemon juice, cheese, black pepper, and herbs in a food processor. Pulse the machine a few times to break up the beans and garlic. Then turn the machine on while you add enough olive oil to achieve a thick, rich paste.
- Scoop the dip into a boil, cover with cling film, and refrigerate for 12-24 hours. Serve with crudité and/or crackers.