Name: Rosemary White Bean Dip
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

Food & Fun - By The Rachael Ray Staff on Mon, 02/06/2012 - 04:00

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

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.