Provençal White Bean Dip
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 head roasted garlic
- 2 tablespoons olive oil
- The leaves of 1 stem of fresh rosemary
- The leaves of 3 stems of fresh thyme
Add all the ingredients to a food processor and puree until smooth.
To roast garlic, slice off the top quarter of the garlic, wrap in foil, and bake at 350 degrees F for 1 hour. Then, squeeze out all the flesh.
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