White Bean Spread With Garlic & Rosemary

Description

This spread has a long shelf life – it can be refrigerated for up to 2 weeks – and can be pulled out for impromptu entertaining.

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 2 garlic cloves, peeled
• 2 teaspoons minced fresh rosemary
• 1 (16 ounce) can white beans, undrained

Instructions

1. Place olive oil
2. garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook
3. mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.

Servings: 16