Rosemary-Scented White Bean Dip
2 tablespoons of olive oil
1 small onion chopped (about 1 cup)
8 cloves of garlic, peeled and chopped
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14 ounce) can chicken broth
2 sprigs of rosemary
1/2 teaspoon kosher salt
Pour olive oil into sauce pan over low heat . Add onions and garlic and sauté over low heat for 5 minutes.
Add beans, chicken broth and rosemary to sauce pan. Cook on medium-high heat for 15 minutes or until the broth reduces by half and beans are very soft.
Remove rosemary sprigs from beans. Pour bean mixture in food processor. Add kosher salt. Pulse until smooth. Refrigerate until chilled.
Serve with veggies, pita chips or grilled bread