Things have been a little crazy at my house. As I mentioned a couple of weeks ago, we bought a new house on the other side of town. What’s crazy is the fact that we’re still trying to sell our current house, yikes! So while I would love to be packing things up for the move, I’m still busy keeping this house spotless and am always (well….almost always) prepared to leave at a moments notice so someone can come look at the house.
While all of this is going on, life is still going on and this past week we had two birthdays in the family. Nicole’s birthday was last Tuesday and Alex’s was yesterday. So yesterday we had all of the kids over and hoped no one would want to tour the house. Fortunately, no one requested a showing and we had a great time messing up the kitchen and cooking a delicious Italian feast together! We made homemade pasta, Chicken Parmesan and topped it all off with San Marzano Pasta Sauce. Before we starting all of the cooking we snacked on this rosemary and garlic white bean dip. It literally took me minutes to make and it was perfect for spreading on crackers and for dipping fresh veggies in.
Now I have to go clean my stove and sweep the floors……another showing request just came through!
Rosemary and Garlic White Bean Dip
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh rosemary
- 1 clove garlic, grated
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup olive oil
Add beans, parmesan, rosemary, garlic, salt and pepper to a blender or food processor. Blend until smooth.
Scrape down sides.
While machine is running, slowing pour in olive oil and process until well incorporated with the bean mixture.
Serve with fresh veggies, crackers and/or crusty bread.
ENJOY!
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