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White Bean Dip

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White bean, honey and rosemary dip


• 400g / 14oz tin butter beans / cannellini or other creamy beans, drained

• 1 tbsp honey

• 1 tsp fresh rosemary, chopped

• 1 clove garlic, crushed

• ½ tsp salt

• 2 tbsp olive oil

• Juice of half a lemon

Puree all of the ingredients in a blender or food processor. Add some water if the mixture is too thick. This keeps for one week, refrigerated.

Makes 2 good portions

Another big hit with my friends!


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