Creamy White Bean and Rosemary Dip with Fresh Crudités

Ingredients

• 2 cans (15oz each) canned white cannellini beans
• 0.25 cup extra virgin olive oil (for dip)
• 2 tbsp extra virgin olive oil (for drizzling)
• 2 sprigs fresh rosemary (leaves finely chopped)
• 2 cloves garlic
• 2 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 medium cucumber
• 2 medium carrots
• 3 celery ribs
• 1 red bell pepper
• 1 cup broccoli florets
• 2 roma tomatoes
• 0.25 small red onion (optional)
• 0.5 tsp smoked paprika
• 1 tbsp white wine vinegar
• 2 tbsp parsley

Instructions

1. 1Combine rinsed cannellini beans, 1/4 cup extra virgin olive oil, chopped fresh rosemary leaves, minced garlic, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika, and white wine vinegar in a food processor. Blend until smooth and creamy.
2. 2Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as desired.
3. 3Wash and prepare all crudité vegetables: slice cucumber, carrots, celery, and red bell pepper into dipping sticks; quarter roma tomatoes; and separate broccoli into bite-sized florets.
4. 4Transfer the finished dip to a serving bowl. Drizzle with the remaining 2 tbsp extra virgin olive oil, then sprinkle with chopped fresh parsley and finely minced red onion (if using) for garnish.
5. 5Arrange the prepared crudités artfully around the dip on a platter. Serve immediately or chill for up to 2 hours before serving.