Garlic-Rosemary Butter Bean Dip

Ingredients

• 2 (15.5-oz.) cans butter beans, drained well
• 3 large cloves garlic
• 1/3 cup fresh lemon juice
• 1/8 tsp. cayenne pepper or to taste
• 1/4 cup olive oil
• 1 tbl. finely chopped fresh rosemary
• Paprika, as desired
• Olive oil, optional
• Rosemary sprig, optional

Directions

From Seneca Food Corp.

Makes about 2 3/4 cups. This can easily be halved. Recipe is from Seneca Food Corp.

1. Drain beans. In food processor work bowl with steel blade, mince garlic, using on-off turns.

2. Add drained beans, lemon juice and cayenne to taste. Cover and process until smooth.

3. With food processor running, add olive oil through feed tube; process until smooth.

4. Add rosemary (or parsley); process with on-off turns until blended. Transfer dip to serving bowl. Cover and chill until ready to serve.

To serve: Sprinkle dip with paprika and, if desired, drizzle with additional olive oil. Garnish with fresh rosemary, if desired.

Accompany dip with pita crisps, crackers, breadsticks or raw vegetables.