White Bean Dip with Rosemary and Cranberries

• Vegan
• Gluten free

• Produce

  • 2 14oz cans Cannellini beans
  • 1/4 cup Cranberries, dried
  • 2 cloves Garlic
  • 1 tbsp Rosemary, Fresh

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on mountainmamacooks.com

Description

Ingredients

• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• 2 cloves garlic, minced
• 2- 14oz cans cannellini beans, drained
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup dried cranberries, chopped

Directions

• Heat olive oil in a sauté pan over low heat. Add garlic and rosemary and gently cook for 10 minutes, taking care not to burn the garlic.
• Meanwhile, put the drained cannellini beans in the base of a food processor. Add the olive oil, garlic and rosemary, and lemon juice. Puree until the dip is smooth. You made need to add 1-2 tablespoons of water if its too thick. Taste and season with salt and pepper. Add the cranberries and pulse to combine.
• Just before serving, drizzle dip with olive oil. Serve with crackers, pretzels and cut up vegetables.