Saturday, January 10, 2009
White Bean Spread
Adapted from Appetizer Recipes
1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt
In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.
Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.
Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.
Serve with bagel chips and rustic bread slices.