Cannellini Bean & Rosemary Dip

Rinse and drain the beans and set aside.

Heat the olive oil in a saucepan and cook the garlic and rosemary for 1 minute, or until the garlic is softened.

Add the beans and stock and bring to a boil.

Reduce the heat and simmer for 3-4 minutes. Allow to cool. Blend or process the mixture in a blender in small batches until smooth.

Add the lemon juice and season, to taste. Serve with toasted pita bread.

This dip can be kept in the refrigerator in a covered container for several days.

 

 

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

Click HERE to order our products online

2 – 15.5 oz cans Ziyad Cannellini beans

3 tablespoons Sultan Brand Extra Virgin Olive oil

2 cloves crushed Garlic

1 tablespoon finely chopped fresh rosemary leaves

1 cup chicken or vegetable stock

2 teaspoons Ziyad Brand lemon juice

 

(Print this page directly to your printer)