Herbed White Bean Dip

I'm back and will be posting recipes from last month's Thanksgiving feast. I will start with appetizers, move onto the turkey and side dishes and finish with dessert.

The first is a quick and easy dip similar to hummus.

Ingredients
Makes approx. 1.5 cups

• 1/8 cup plus 1 tablespoons extra-virgin olive oil
• 1-2 garlic cloves, very finely chopped
• 1/2 teaspoon finely chopped sage
• 1/4 teaspoon finely chopped rosemary
• One 19-ounce cans cannellini beans, drained
• 1 tablespoons water
• Salt
• Cayenne pepper   

In a medium skillet, heat 1/8 cup of the olive oil. Add the garlic, sage and rosemary and cook over moderately high heat until the garlic begins to brown, about 1 minute. Add the beans and toss to coat.

Transfer the the contents of the pan to a food processor. Add the water, season with salt and cayenne (start with a little at first- you can add more later) and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 1 tablespoons of olive oil on top.

I served mine with Triscuit Chile Pepper Thin Crisps and celery sticks but you can serve with pita chips or any other veggie you like.
 
Original recipe from Food & Wine