Garlic and Rosemary Butter Bean Dip

It’s garlicky, fresh, oh so bold and creamy. It’s a mouthful of flavor that will pair with any raw vegetable. Carrots, celery, broccoli, mirliton, jicama, snap beans, cucumber, cauliflower, cabbage, hearts of Romaine, radishes, you name it. Raw vegetables won’t be boring. You can even drizzle the dip on fish or chicken.

Garlic and Rosemary Butter Bean Dip Ingredients
2 cloves of garlic (2 tsp minced)
15.5 ounce can butter beans
¼ tsp thyme
1 tsp rosemary
¼ c Greek yogurt
2 Tbl lemon juice (have 2 lemons on hand)
½ c olive or neutral oil
2 tsp pomegranate molasses
3 Tbl chopped pistachios

Garlic and Rosemary Butter Bean Dip Directions
Cut off the dry ends off of 2 cloves of garlic. Lay the knife flat on top of the garlic and whack it with the side of your fist. Remove the dry layer.

Add the garlic to a food processor and process just a few seconds to chop it. Drain the 15.5 ounce can of  butter beans and add the beans to the processor. Add ¼ tsp thyme, 1 tsp rosemary, and ¼ c Greek yogurt.

Apply downward pressure with the heel of you hand on a lemon while rolling back and forth. When you feel it give, cut it in half. Poke the flesh with a fork and squeeze the juice. Add 2 Tbl lemon juice to the food processor.

Add 2 tsp pomegranate molasses to the processor. Process until smooth. Butter beans are soft and creamy so it won’t be long. Taste. Add salt if needed, but probably won’t need any. It should taste bold and almost too much. Dip a vegetable …. perfection … well almost.

Stir in 1 Tbl of chopped pistachios.

It will seem a little thin. Refrigerate and it will be perfect. Top it with 2 Tbl of pistachios when ready to serve.

Notes
If you don’t LOVE raw garlic, reduce it to 1 clove.