Yield: Makes 3 cups

Ingredients:

2 (15-oz.) cans cannellini beans or another white bean, drained and rinsed
5 cloves garlic, peeled and smashed
1 Tbs. finely chopped fresh rosemary
1 cup olive oil
salt and pepper to taste
assorted cut up veggies for dipping, try baby carrots, celery, radishes, bell peppers, red onion, scallions and cucumbers

Procedure:

1. In a saucepan, combine the olive oil, garlic and rosemary.
2. Steep the flavors over medium heat until the garlic begins to darken. About 8 minutes.
3. Remove from heat and let cool for 5 minutes.
4. In the bowl of a food processor, combine the beans, unstrained infused olive oil, salt and pepper and process until smooth.
5. Taste for seasoning and adjust.
6. Transfer to a serving bowl and serve with crudite.