Pinto-Bean Dip
8 ingredients
5 steps
Ingredients
- 1/2 c. extra-virgin olive oil
- 6 sprig fresh rosemary
- 1 can pinto beans
- 1 clove garlic
- 1 1/4 c. packed fresh parsley leaves
- 3 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. Freshly ground pepper
Directions
-
1Bring extra-virgin olive oil and fresh rosemary to a simmer in a small pot over low heat for 10 minutes.
-
2Discard herb and set rosemary-flavored oil aside.
-
3Puree pinto beans, garlic clove, parsley, lemon juice, salt, and freshly ground pepper in a food processor while slowly adding rosemary-flavored oil in a steady stream.
-
4Transfer dip to a bowl and chill.
-
5Serve with assorted vegetables.
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