Rosemary and Lemon Cannellini Bean Dip
- 2 ½ cups cooked Cannellini Beans
- 1 lemon, juiced
- 4 med. garlic cloves
- ½ cup olive oil (Add a dash of rosemary oil - if avail.)
- 1 tablespoon fresh rosemary (1 tsp dried)
- Salt and Pepper to taste
- Put all items in food processor until well mixed.