Rosemary White Bean Dip

by Rachael Ray Show Staff 3:00 AM, February 6, 2012

Aired February 6, 2012

Serves HASH(0x3f45578)
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.