- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Rosemary White Bean Dip



Ingredients


  • 1 can cannellini beans (14 ounces), rinsed and drained
  • 1 clove garlic
  • 1 1/2 tablespoons extra virgin olive oil (EVOO)
  • 1 tablespoon fresh rosemary leaves, chopped
  • 6 sprigs fresh thyme, leaves stripped
  • Coarse salt and black pepper
  • 3 tablespoons chives, chopped


Directions


  1. Pulse all the ingredients except the chives in a food processor to form a smooth paste. Transfer to a bowl.
  2. Serve on bruschetta and garnish with chopped chives.