Rosemary White Bean Dip
It's a dip that can be made in just two minutes! Click here to see more from Rachael's 2-12-22 show.
Ingredients
- 1 14-ounce can cannellini beans, rinsed and drained
- 1 clove garlic
- 1 1/2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 tablespoon fresh rosemary leaves, chopped
- 6 sprigs fresh thyme leaves, stripped from stem
- Coarse salt and black pepper
- 3 tablespoons chives, chopped
Yields:
Preparation
Pulse all ingredients except chives in a food processor to form a smooth paste and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
Creamy Mushroom and Marsala Fettuccine with Garlicky Breadcrumb Topping
Green Goddess Dip
Creamy Pesto
Pork Stew with Fennel & Apricots
2, 12 and 22-Minute Decorating Projects
Fashions for Sizes 2, 12 and 22
Rach's 2, 12, 22 Recipes
Comment on this recipe
Cal Ripken, Jr. & Hot Dogs 3-Ways
Bobby Flay’s Beach-Ready Slim-Down Meal & an NCIS Star
Summer Fashion Face-Off with Judge Tim Gunn
Julianne Moore & Frito Frittata
Dr. Sanjay Gupta & Tuna Melt Mac ‘n’ Cheese
( Advertisement )
( Advertisement )
