Provencal Bean Dip

• 1 small clove garlic, peeled
• 19-oz. can cannellini beans, reserve 13 cup liquid, rinse and drain
• 1/4 cup fresh basil leaves or 1 1/2 tsp. dried basil
• 1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus 1/4 tsp. dried rosemary
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Fresh vegetables and breadsticks

1. In food processor, mince garlic.
2. Add beans, basil, oil, salt and pepper; process until well blended.
3. Cover; chill at least 30 minutes or up to 8 hours.
4. Serve dip at room temperature with crudites and bread sticks.

clove garlic, cannellini beans, fresh basil, rosemary infused olive oil, salt, freshly ground black pepper, fresh vegetables

Taken from www.vegetariantimes.com/recipe/provencal-bean-dip/ (may not work)