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Author Notes: Enjoy this healthy, creamy dip with whole-grain bread, crudites, or whole wheat pitas, or use it as a sandwich spread. —ZLIVING.COM
- 3⁄4 cups vegetable stock
- 2 pieces garlic cloves, minced
- 1 tablespoon tablespoon minced fresh rosemary
- Directions: In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat. Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine. With an immersion blender or a standing blender, puree until smooth, 5 to 10 seconds. Serve immediately, or store in an airtight container in the refrigerator for up to 4 or 5 days.
- This recipe was entered in the contest for Your Best Recipe for the Shore