White Bean Dip

Lots of flavour for just a little effort.

Looking for an delicious treat?  Try my Mexican sour cream dip – it is amazing!

• 300g cannelini beans (washed & well drained, or canned & drained)
• 1 bulb garlic
• 1 tablespoon olive oil
• 2 teaspoons rosemary leaves, fresh or dried

• Preheat oven to 180 degrees Celcius.
• Peel garlic and arrange on aluminium foil on baking try.
• Add rosemary to aluminium foil.
• Drizzle oil over rosemary & garlic.
• Wrap aluminium foil around rosemary & garlic to form a baking parcel.
• Bake in preheated over for 25-30 minutes.
• With food processor or hand blender, blend garlic, rosemary & cannelini beans until smooth.
• You might need to add a few more drops of olive oil.
• Serve with crackers, corn chips or dipping bread.