One delicious spread, 7 easy ingredients. This spread only takes a couple of minutes to make and will stay good for a couple of days in the fridge. If you’re like me, it won’t last that long. I made some last night that D and I demolished, now it’s time for round 2.
All you have to do is round up the ingredients, throw them in your blender, and viola, you’ve got a spread that is equally satisfying on veggies, bread, or crackers.
Rosemary White Bean Spread
makes 5 servings (~1/4c each)
1.5 cup cooked white beans (or one can drained)
1/2 salt or to taste
1 large garlic clove
1T fresh rosemary (1/2T if dried)
Juice of 1/2 lemon
combine all ingredients in blender until smooth.
What do you like to put your Rosemary White Bean Spread on?