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White Bean and Rosemary Dip

Adapted from In the Small Kitchen: 100 Recipes From Our Year of Cooking in the Real World by Cara Eisenpress and Phoebe Lapine

INGREDIENTS

1 15 ounce can

Cannellini or white beans

1 clove

Garlic

1/2

Lemon, Juice of

2 tsp

Rosemary, fresh leaves

1/4 tsp

Salt

1 tbsp

Olive oil

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