White Bean Dip

1/2 cup of olive oil
3 garlic cloves, minced
2 1/2 cups of cooked white beans (cannellini, Great Northerns, or navy beans)
2 teaspoons of minced fresh rosemary
1 tablespoon of lemon juice (use fresh, always avoid bottled)
Salt and freshly ground black pepper to taste

In a small saute pan, over medium heat, warm the olive oil. Add the minced garlic and cook until fragrant, about 1 minute.

Remove the pan from the heat and pour the garlic and oil into a liquid measuring cup.

In a food processor, combine the white beans, the rosemary, and the lemon juice. Pulse until the beans are partially pureed.

With the motor running, pour in the sauteed garlic and the oil and process until a smooth puree forms.

Season to taste with the salt and pepper.

To serve, place the dip in a serving dish and drizzle with some extra-virgin olive oil.

Serve with grilled or toasted bread and bell pepper strips.