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Cannellini bean, rosemary & garlic dip
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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.
Typical values per serving:
To serve 6
This recipe was first published in August 2015.
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