White Bean Dip
This thick, creamy dip is great to bring along to a party served with kale chips or gluten free crackers. It can also double as a yummy sandwich spread!
2 cups cooked white beans, not from a can
1 clove garlic, minced
3 tbs olive oil, divided into 1 tbs & 2 tbs
1 tbs chopped rosemary
2 tsp fresh thyme
sea salt and pepper to taste
2 tbs lemon juice
fresh parsley for garnishing
Heat garlic in pan with 1 tbs olive oil. Cook for about 3 minutes, add the white beans, rosemary, and thyme. Sautee for another until all ingredients are cooked as mixed well.
Pour cooked mixture into blender or processor, blend till thick and creamy.
Transfer to bow, garnish with parsley and remaining olive oil. Can be served warm or cold.
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