White Bean Dip

I LOVE this super easy alternative to hummus and have been on a major white bean kick lately so felt like I should finally post this one.  It also follows my less than 20 minute rule.  I originally found this in Everyday Food magazine a few years ago (by Martha Stewart) and added some additional spices to give it an extra kick .  I serve it with fresh cut veggies, Terra Chips or gluten-free multi-grain crackers.   Terra does red, white, and blue veggie chips in July so I often make this for a 4th of July party, but am known to make this appetizer or snack all year round.  It truly is great all on its own, but sometimes I add a garnish of sun-dried tomato pesto.  I think it would also be yummy with with a drizzle of traditional pesto as an alternative (thanks Chelsea!). 

Serves 6

Ingredients:
2 Cans (or 30 oz) of Cannellini beans, rinsed and drained
2 Tbsp red wine vinegar
1/4 Cup water
2 Tbsp chopped fresh rosemary
1 Tsp (or more if you like it spicy) red pepper flakes
3 Tbsp extra-virgin olive oil (plus more for garnish if you want)
Salt and Pepper

In a food processor, combine beans, olive oil and water. Season with salt and pepper to taste. Process until smooth, adding more water if necessary. Add rosemary and red pepper flakes and pulse until combined.. Transfer to a serving bown and season with additional rosemary, olive oil, and or pesto if desired.