White Bean Dip

• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 to 2 tablespoons red-wine vinegar
• 1/4 cup water
• 2 teaspoons finely chopped fresh rosemary
• Coarse salt and ground pepper

In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.

This recipe is form teh Martha Stewart magazine   I made this dip as part of an appetizer dinner during a football game.  I thought it was okay.  I prefer black beans over cannellini.  We ate the dip with bread and carrots.

Megan-2.5/5'

Jesse-3.5/5