White Bean Dip

1/2 cup olive oil (a herb infused oil is perfect. I used Wegmans basting oil)
1 spring fresh rosemary
1 clove garlic
2 15oz cans cannellini beans (butter beans or northern beans would work too)
1 1/2 cups toasted slivered almonds
1 tsp sea salt
Juice and zest of one lemon

Place the rosemary, garlic, 2/3 of the almonds, and lemon zest in a food processor. Pulse until all ingredients are finely chopped. Add beans, salt, and lemon juice, pulse until all ingredients have blended together. Drizzle the olive oil through the top of the food processor while its running, stop adding the oil when the dip has achieved the consistency you want. If necessary, add small amounts of hot water to thin the dip.

Add most of the remaining almonds. Stir these into the dip. Sprinkle the top of the dip with the remaining almonds.

Adapted from Heidi Swanson’s book Super Natural Every Day.