White Bean Dip

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 6-8 servings
1 14-ounce can cannellini beans, rinsed and drained
1 clove garlic
1 1/2 tablespoons extra-virgin olive oil (EVOO)
4 sprigs fresh mint leaves
6 sprigs fresh thyme leaves, stripped from stem
Coarse salt and black pepper
3 tablespoons chives, chopped

Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Garnish with chives sprinkled on top.