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Playing Rosemary White Bean Dip


  • 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




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.