by Amy Medling, founder of PCOS Diva
I love this Italian inspired dip. This appetizer is a favorite at my girlfriend gatherings and family celebrations.
Rosemary White Bean Dip
Makes about 1 1/2 cups
- 1 1/2 c. cooked or 2 (15 oz.) cans, rinsed and drained Great Northern beans or cannellini beans
- 2 cloves of garlic, minced
- 1 Tbs, finely chopped rosemary
- 1 green onion, sliced
- 1/2 tsp. sea salt
- zest & jiuce of 1/2 lemon
- 1/4 c. extra-virgin olive oil
In a blender or food processor, combine the beans, garlic, rosemary, and green onions, Pulse in the salt, lemon zest and juice. Pulse until the mixture is coarsely pureed, then thin with a little water until the desired consistency is reached. With the food processor or blender running, slowly add the olive oil. Once incorporated, scrape the sides of the bowl and process until the dip is smooth. Adjust seasoning to taste. Store in an airtight container in the refrigerator for up to four days.
For more great snack ideas and recipes, check out my PCOS Diva Seasonal Meal Plans.
Amy Medling, best-selling author of Healing PCOS and certified health coach, specializes in working with women with Polycystic Ovary Syndrome (PCOS), who are frustrated and have lost all hope when the only solution their doctors offer is to lose weight, take a pill, and live with their symptoms. In response, Amy founded PCOS Diva and developed a proven protocol of supplements, diet, and lifestyle programs that offer women tools to help gain control of their PCOS and regain their fertility, femininity, health, and happiness.