I find that taking dip to work is a convenient and tasty lunch.  There are lots of options for things to eat dip with, so your lunch can vary a lot too.  This dip also makes a great sandwich spread, so if you’re a vegetarian it adds a nice protein kick to a sandwich.

Rosemary and Garlic White Bean Dip

Makes about 1 cup

Adapted from Laura’s Recipe Collection

• 4 Tbsp extra-virgin olive oil, divided
• 2 – 3 cloves garlic, pressed
• 2 (15oz) cans white beans, drained and rinsed (I used cannelini and garbanzo)
• 1 lemon, juiced
• 1/4 tsp kosher salt
• 3 small sprigs rosemary, rinsed

Saute the garlic in 2 Tbsp olive oil in a small pan until fragrant, be careful not to brown it.

In the bowl of your food processor, combine beans, lemon juice, and salt and pulse a few times.  Pour in the garlic and oil, puree until smooth.

Heat the remaing 2 Tbsp olive oil in a small pan, add the rosemary sprigs.  Saute until fragrant, about 2-5 minutes.  Remove from heat and take the rosemary out of the pan.  Pour the oil into the food processor.  Mince about 1 tsp of rosemary and sprinkle on top.