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White Bean Spread

You can use the excess spread as a dip for crudites, or slather it on crusty bread and serve as a crostini.
Author Phoebe Lapine

Ingredients

  • One 15-ounce can cannelloni or white beans
  • Juice of 1/2 lemon
  • 2 teaspoons fresh rosemary or thyme leaves optional
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Instructions

  • In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt. Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth.