Tuscan White Bean Spread
1/4 cup plus 2 tablespoons of Di Oliva extra-virgin olive oil, Mild
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
Two 19-ounce cans cannellini beans, drained
2 tablespoons of lemon juice
In a medium skillet, heat 1/4 cup of Di Oliva olive oil until shimmering. Add the garlic, sage and rosemary and cook over medium heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans and toss to coat. Transfer the cannellini beans to a food processor. Add the lemon juice, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle with the remaining 2 tablespoons of Di Oliva olive oil on top. Serve with pita chips, baguette or veggies. Enjoy!