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White Bean Dip


* 3 tablespoons olive oil
* 1 small onion, chopped
* 4 garlic cloves, chopped
* 1 (15-ounce) can navy or garbanzo beans, drained and rinsed
* 2 to 3 tablespoons lemon juice (about 1 lemon)
* 1 tablespoon chopped fresh rosemary
* 1/2 teaspoon sea salt
* 1/2 teaspoon ground red pepper
* 1/2 teaspoon crushed red pepper flakes
* Garnishes: fresh rosemary sprigs and extra-virgin olive oil


1. Heat oil in a large skillet over medium-high heat, and add onion. Reduce heat to medium, and sauté until tender. Add garlic, and cook 1 minute more, stirring frequently so garlic doesn't brown. Remove skillet from heat, and cool to room temperature.

2. Scrape onion mixture into a blender or food processor. Add beans and remaining ingredients; puree until smooth. Keep refrigerated in an airtight container until ready to serve. Garnish, if desired.

Makes 2 Cups

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