Tuscan White Bean Dip

From my photos, this may not look like much, but trust me, it's really great.

You can make this in the food processor, creating more of a smooth paste, but I like to feel my beans, see my beans and taste my beans, so I use my potato masher and hand mash the beans.

Start with any can of your favorite white beans, cannellini being my first choice.

Roast a head of garlic in a toaster oven at 400F, wrapped in foil drizzled with some olive oil for about an hour (I like to do it in the toaster oven, because why turn on the big oven for such a small package?).

When the garlic is cool enough to handle, pop those beauties out of their skins and add them to the can of drained and rinsed mashed beans.

Now add some fresh chopped rosemary, sea salt and pepper.
Drizzle with enough olive oil to make a nice consistency and serve with crackers or on crostini.

I have made this with raw minced garlic (one clove), and also with sauteed onions.



It's all good.