Ingredients:

• 2 cups cooked white beans (I soaked roughly 3/4 cup dry beans overnight)
• Zest of 1 lemon
• 1/4 Cup extra virgin olive oil
• 1 sprig of fresh rosemary, diced
• 2 cloves fresh garlic (or 1-2 teaspoons garlic powder)
• Salt & pepper to taste

Directions:

1. In your food processor / blender, add the white beans, olive oil, garlic, and salt & pepper to taste.  Blend until a smooth consistency.  Add your lemon zest & fresh rosemary & stir to incorporate.  Grab a clean spoon and taste a bite – any flavors need adjusting?

2. Enjoy eating whole!

This dip is superb in my Zesty Lemon Rosemary White Bean Dip Pizza, topped with roasted balsamic cherry tomatoes & avocados!