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White Bean Dip

1 Min Read
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FM Staff

YIELD: 2 quarts

quarts canned white cannellini beans, drained and rinsed
3 cloves garlic
2 Tbsps. olive oil
1 lemon, juiced
dash hot pepper sauce
1 tsp. rosemary

  1. In a food processor, combine beans and garlic. Process and add rosemary and olive oil.

  2. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Serve with crudités, varieties of breads or crackers.

Recipe from Richard Rockwell, Executive Chef, Texas Tech University, Lubbock, TX.

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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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