Creamy, Aromatic Mediterranean White Bean and Rosemary Dip with Crudités

Ingredients

• 30 oz canned white cannellini beans
• 0.25 cup extra virgin olive oil
• 2 cloves garlic
• 0.25 cup yellow onion
• 1 tbsp fresh rosemary
• 2 tbsp parsley
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 medium carrots
• 2 celery ribs
• 0.5 cucumber
• 1 red bell pepper
• 1 cup broccoli florets
• 0.5 baguette

Instructions

1. 1In a small pan, heat 1 tablespoon of olive oil over medium heat. Sauté the yellow onion until softened, then add minced garlic and fresh rosemary, cooking for 1 minute until fragrant.
2. 2Transfer the sautéed mixture and drained cannellini beans to a food processor. Add the remaining 3 tablespoons of extra virgin olive oil, lemon juice, salt, and black pepper. Process until smooth and creamy, adding a splash of water if needed.
3. 3Taste and adjust seasoning as necessary.
4. 4Arrange the sliced carrots, celery, cucumber, red bell pepper, broccoli florets, and baguette slices on a serving platter.
5. 5Spoon the white bean dip into a bowl, drizzle with a little extra virgin olive oil, and garnish with chopped parsley before serving alongside the crudités.