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!
White Bean Dip
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