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Playing Josh Capon's White Bean Dip


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


Serves: 6-8


Purée beans with half the rosemary oil and the 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.