Tuscan White Bean Dip

inspiration: We love a great, vegetarian, healthy option for an appetizer while our guests are arriving and we're finishing preparing the dinner.  The recipe that we came up with has fantastic flavor and freshness and will leave your guests excited for dinner instead of filled up with no room for the main attraction.  The flavors are Tuscan, but can be changed up to suit your palette and menu.

ingredients:

• 2, 15 oz. cans of white cannellini beans, drained
• 2 cloves garlic, peeled
• 1 teaspoon dried red pepper flakes
• 1.5 tablespoons fresh rosemary leaves
• 1 lemon, zested and juiced
• salt and pepper to taste
• 1/2 cup olive oil

method: Place 1.5 cans of the white beans, garlic, red pepper flakes, rosemary leaves, lemon zest and juice, and the olive oil into a food processor. Pulse several times to combine so the mixture is just smooth but still has some texture. Add salt and pepper to taste. Add remaining 1/2 can of beans and pulse just a few times to incorporate.

Serve with toasted baguette slices, belgian endive leaves, or vegetables.

entertaining notes: Can be made ahead and stored in an air tight container in the refrigerator for up to 1 day before serving.

Yields: About 3-4 cups of dip.