Josh Capon's White Bean Dip

Aired January 28, 2014

2 16-ounce cans white beans, drained and rinsed
3 springs of rosemary, steeped in 1 cup extra-virgin olive oil
2 lemons, juiced
1 cup of Kalamata olives
1 cup diced tomato
1/2 cup chives
Grilled flatbreads, for dipping

Purée beans with half the rosemary oil and lemon juice.

Quarter olives and mix with tomato and chives.

Put bean purée in a bowl and top with olive mixture. Garnish with a few drops of rosemary oil and serve with grilled flatbreads.d
Around the Web