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White Bean Dip With Garlic and Rosemary

Liz DellaCroce
  • 10 minutes
  • Serves 16

INGREDIENTS

3 1/2 cups

cannellini beans (drained and rinsed)

1/2 cup

olive oil

1/4 cup

lemon juice

3 cloves

garlic

2 tbsp

fresh rosemary (minced)

1/2 tsp

salt

1/4 tsp

cayenne

Crunchmaster gluten-free, whole grain crackers (to serve)

baby carrots (to serve)