White Bean Dip

This recipe paris well with toasted baguette slices.

2 (15½ oz) cans cannellini beans, rinsed and drained
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
¼ cup water
2 tsp. fresh rosemary, finely chopped
sea salt
black pepper, freshly cracked

In a food processor, combine beans, vinegar and water.

Process until smooth, adding more water if necessary. Add rosemary and pulse until combined.

Season with salt and pepper.

Transfer to a serving bowl and drizzle with a little oil.

Makes 6 servings.

Cook's Note:  Pair this dip with a baguette: Slice a baguette ½” thick, brush with olive oil and cook in a 350°F (175°C) oven until lightly toasted.