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White Bean Dip

YIELD: 2 quarts

quarts canned white cannellini beans, drained and rinsed
3 cloves garlic
2 Tbsps. olive oil
1 lemon, juiced
dash hot pepper sauce
1 tsp. rosemary

  1. In a food processor, combine beans and garlic. Process and add rosemary and olive oil.
  2. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Serve with crudités, varieties of breads or crackers.

Recipe from Richard Rockwell, Executive Chef, Texas Tech University, Lubbock, TX.

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