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    Cannellini bean, rosemary & garlic dip

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    Cannellini bean, rosemary & garlic dip

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 6 - 8


    2 tbsp extra virgin olive oil, plus extra to drizzle
    1 large clove garlic, finely chopped
    1 tsp finely chopped fresh rosemary, plus 1 sprig to garnish
    400g can cannellini beans, drained and rinsed
    Juice of ½ lemon
    1 tbsp crème fraîche
    Crusty bread and salted butter, to serve


    1. Heat the oil in a sauté pan and fry the garlic and rosemary for 1 minute, until just starting to turn golden.

    2. Add the beans, season, then simmer for 8 minutes. Add the lemon juice, then mash to a purée with a fork. Fold through the crème fraîche and check the seasoning.

    3. Spoon into a bowl, drizzle with oil and grind over a little black pepper. Garnish with the reserved rosemary spring and serve warm or at room temperature with bread and salted butter.

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