Here’s a quick, easy, healthy, inexpensive dip to throw together for company. When my guest list for a dinner party unexpectedly dwindled last week, I considered cutting this off the menu. But, I decided to make it anyway, since it’s so easy and I wouldn’t have any problem eating the leftovers. The only problem? There were no leftovers! We enjoyed this with baguette slices and baby carrots.
1 can of cannelini beans, drained and rinsed
4-5 cloves of roasted garlic
1 whole roasted red pepper
juice from half a lemon
leaves from one sprig of fresh rosemary
salt and pepper to taste
Combine all ingredients in food processor and blend until smooth and creamy. Enjoy!