Creamy Tuscan White Bean Dip
Jason LaBarge and KGH
1 can white cannellini beans, rinsed and drained
1/2 cup low-fat cottage cheese
2 garlic cloves
2 TBSP lemon juice
2 1/2 TBSP olive oil, seperated
1 TeaSP minced fresh rosemary
1 TeaSP dried oregano
1/4 TeaSP salt
1. Place the beans, cottage cheese, garlic, lemon juice, 1 1/2 tablespoons of oil, herbs, and salt in a food processor and process for 1 minute until smooth, scraping down sides of the bowl as necessary.
2. Transfer the dip to a serving bowl, cover and refrigerate for 30 minutes or more to let flavors meld.
3. When ready to serve, remove the dip from the refrigerator and let come to room temp. Garnish by drizzling last tablespoon of olive oil across the top of the dip.