Garlic White Bean Dip

Aside from a nice walk Sunday morning, I actually rested on Day 19, like we were supposed to.  Since it was "The Big Game Day" here in the USA, I made a healthy dip to bring to our afternoon festivities. Garlic White Bean Dip (based off of a recipe in The Abs Diet) This is my go-to appetizer recipe.  It is easy, healthy, & a great alternative to hummus or ranch-based dips.  I bring it to almost every family gathering.  Anytime I don't plan to make it, someone requests it.  It is also a great snack to pack for the workday.  My 1 year old son even likes it.  Warning: as prepared, this is very garlicky.  I recommend packing a toothbrush, & also sharing it with others so you aren't the only one who smells like garlic! Ingredients 2 cups cooked cannellini beans from scratch (or 1 one can, drained & rinsed) 2-3 Cloves garlic 2-3 Sprigs fresh rosemary, chopped (or 1 tsp dried) ½ Lemon, juiced & zested (zest is optional) 1 Tbsp Olive oil (more or less depending on your preference) Pinch Salt Cayenne pepper to taste Preparation 1. Put everything but the olive oil & water (if using) in the food processor. 2. Run the processor until the mix is smooth, adding the oil as the mixture is blending.  You may have to add more oil, lemon juice, or some water to thin the dip. 3. Refrigerate in an airtight container for up to a week. Recipe originally shared on in March, 2012.

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