White Bean Dip With Rosemary Oil
(15.5 ounces each)
extra-virgin olive oil
(plus more for drizzling)
Using the Oster® Top Chop food chopper, combine cannellini beans, oil, red wine vinegar and water.
Process until smooth, adding more water if necessary.
Add 2 teaspoons finely chopped rosemary and pulse until combined.
Season with salt and pepper, then transfer to a serving bowl and drizzle with a little oil.