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  • Elaine Snow

    Rosemary White Bean Dip.

  • Jenn Targett

    Ingredients 1 can cannellini beans (14 ounces), rinsed and drained 1 clove garlic 1 1/2 tablespoons extra virgin olive oil (EVOO) 1 tablespoon fresh rosemary leaves, chopped 6 sprigs fresh thyme, leaves stripped Coarse salt and black pepper 3 tablespoons chives, chopped Serves 4 Preparation Pulse all the ingredients except the chives in a food processor to form a smooth paste. Transfer to a bowl. Serve on bruschetta and garnish with chopped chives.

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