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White Bean Dip
Food Management Staff
April 1, 2003
1 Min Read
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
In a food processor, combine beans and garlic. Process and add rosemary and olive oil.
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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