create (food): white bean dip

I am learning to be a summer cook. When's there snow outside and I can cook up cozy soups and casseroles from scratch, that's the cooking I do best. It's when the days get hot, and a fresh-from-the-oven casserole no longer sounds tempting, that I start to struggle with our daily menu a bit more. I think this beautiful little bean dip might be just the thing to see us through some upcoming summer heat...

We've been eating it with the standard pita chips and carrots sticks. But it took me awhile to realize we could eat it on sandwiches too.

It's so creamy and good. And not only cheaper than the egg salad and chicken salad we like so well, but much healthier too. It's even enjoyed by our going-on-three year old, who keeps trying to turn into a picky eater despite Mama's best efforts. Veggies, and Mama's patience, will prevail! (smile)

White Bean Dip Recipe
(Copied out of an Everyday Food magazine, but you can also find it here.)

In a food processor, combine 2 cans (15.5 ounces each) cannellini beans, rinsed and drained, 3 tablespoons extra-virgin olive oil, 1 to 2 tablespoons red-wine vinegar, and 1/4 cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped fresh rosemary and pulse until combined. Season with coarse salt and ground pepper. Transfer to a serving bowl and drizzle with a little oil.