Rosemary white bean dip is great around the holidays or whenever you want something creamy, tart, and smoothing! It’s mildly sweet, savory with a warm hint of rosemary, and creamy. I like top it with a slice of roasted red pepper and eat on a crisp slice of baguette (but crackers or pretzels would work just fine too!). It’s pretty healthy and a great alternative for the humus lovers in your life. My brother kills for this stuff and lunges for the bowl every time I make it. My pantry is stocked with white beans for whenever he visits for dinner haha!

1-2 teaspoons red wine vinegar

2 garlic cloves

Pinch of red pepper flakes

1 can of white beans

2 teaspoons of fresh rosemary

3-5 tablespoons of extra virgin olive oil

Salt and pepper to taste

Chopped roasted red peppers (optional)

Put all the ingredients in a blender. Pulse until blended (Sometimes I like it to be chunky, sometimes I like it to be smooth…depends on my mood). Adjust oil to get to your desired consistency.

Remove from the food processor and place in a bowl. Spread on crostini, veggies, sandwiches, steak, anything! It’s a subtly tasty spread. Top with a sliver of roasted red pepper.