Tuscan White Bean Dip
- 1/4 c. olive oil
- 8 whole garlic cloves
- 4 stems fresh rosemary (could sub 1 TB dried, but I wouldn't)
- 12oz low sodium, low fat chicken stock (homemade is best)
- 6 19oz cans cannellini beans, drained but not rinsed
- Salt and pepper to taste (be generous)
- Juice and zest of 4 lemons
- 1 TB chopped flat leaf parsley
- Slowly brown garlic cloves in oil over medium low heat. Add rosemary and chicken stock. Bring to a low boil. Turn down to low and add beans, cumin and salt and pepper. Cook for 20 minutes over low heat until liquid reduces somewhat and beans are very soft. Let cool about 30 minutes, then puree in food processor with lemon zest, juice and parsley. Check for seasoning (will probably need salt and pepper). Let cool to at least room temperature before using as a spread.
olive oil, garlic, rosemary, chicken, cannellini beans, salt, lemons, tb
Taken from www.epicurious.com/recipes/member/views/tuscan-white-bean-dip-1279406 (may not work)