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Rosemary and Lemon White Bean Dip
Ingredients
  • 1 ( 15 ½- ounce) can cannellini beans, drained and rinsed
  • 2 medium cloves garlic, peeled
  • 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 2 teaspoons finely minced  fresh rosemary
  • Kosher salt and freshly ground black pepper
Steps
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