White Bean Rosemary Dip

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

This is a welcome travel companion on any trip and the rosemary provides a path to the Italian inspired picnic lunch. It can easily be packed in a old jam jar and be at the ready anytime the your energy level drops - or when you are welcoming fellow travelers.

White Bean and Rosemary Dip

Makes about 2 cups

Prep Time: 10 minutes                

Cook Time: zero

1 15 ounce can of Cannelini or Great Northern Beans, drained

1 clove garlic, peeled

1 Tbls. fresh rosemary, chopped

¼ cup California Ranch extra virgin olive oil

1 ½ Tbls. Spectrum Naturals white wine vinegar

½ tsp. Diamond Kosher salt

freshly ground pepper

Combine all ingredients in a Magic Bullet, food processor or blender and puree until smooth. Taste and adjust seasoning with salt and pepper. Serve with Olive Ciabatta or your favorite Artisan bread.

Encores: It is also delicious on vegetables, pita chips, crackers and tortilla chips. You can make a quick sandwich or wrap with white bean dip, lettuce, tomatoes and grated carrots or feta cheese.