Tired of eating hummus at every party this season? Then this one is for you! While you're at it, class things up with fresh green beans, endive, and radishes. Your taste buds will thank you.
What you need
3 cups cooked (or 2, 15-ounce cans) cannellini beans, rinsed and drained
¼ cup Tessemae’s French Vinaigrette
¼ cup water
2 teaspoons finely chopped fresh rosemary
coarse salt and fresh ground pepper
¼ cup Tessemae’s Lemon Garlic Dressing
What to do
In a food processor, combine the beans, French Vinaigrette, water, rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Process until smooth. With the motor running, drizzle in the Lemon Garlic. Keep running the processor until the dip is light and fluffy, about 2 full minutes. Serve drizzled with more lemon garlic and pepper.
Makes: 2 ½ cups