Roasted Garlic and Rosemary White Bean Dip | Food Stuff
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Cooking tools:
- Food processor
- Oven
- Aluminum foil
- Plastic wrap
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Colander
- Can opener
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- freshly ground black pepper to taste
- 2 (15 ounces each) cans cannellini beans, drained and rinsed
- 1 tablespoon finely chopped fresh rosemary leaves
- kosher salt, to taste
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1/4 cup low-sodium chicken broth
- 3 tablespoons good quality olive oil, plus more for serving
- 1 head of roasted garlic*
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