Bean Dip.

This is a recent addition to my

regularly made treats.

It's officially called white bean dip.

But I like to refer to it by it's Italian roots:

Cannellini Bean Dip

It's because I am Italian.

and because I like to say "cannellini."

Here's what you'll need:

EVOO

2 cloves garlic

1 Tbsp. rosemary

15 oz. can cannellini beans

lemon

salt

Sidebar for those of you in Orlando...

I got this ginormous tin of olive oil for $14.99

and have been using it for months.

Eat More Produce rocks my world.

And this is how I made it:

1.)go to neighbor's house and borrow some rosemary. (thanks diana!)

2.) toss it in ridiculously small food chopper

along with the peeled garlic.

3.) Saute the chopped goods in

about 1 Tbsp. olive oil.

{Be careful not to be so mesmerized by the fire

and the sizzle that

you let the garlic cook til it gets too brown.}

4.) Drain and rinse the beans.

Mmm....protein.

5.) Use my second favorite kitchen gadget to get some fresh squeezed

juice and then toss the leftover lemon in the garbage disposal

for a nice little cleaning.

The recipe calls for 1 Tbsp. of juice, but I like my dip tart so I added 2.

6.) Process all ingredients in the chopper (or food processor if your super lucky)and enjoy!

I haven't made the pita chips yet, so I used

a blue corn tortilla chip

to test it out. And it was delish.

Selah will eat this stuff by the spoonful.

And so will her mommy.

Now the challenge will be to keep it

away from both of our mouths so that I

can actually take it to City Group tonight

as promised. It's all tall order my friends.