Dairy-Free White Bean and Rosemary Dip with Crostini

Ingredients

• 1 15-oz can Canned White Beans
• 1 tablespoon Fresh Rosemary
• 2 cloves Garlic
• 2 tablespoons Lemon Juice
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Vegetable Broth
• 1/2 loaf Baguette
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Slice the 1/2 loaf Baguette into 1/2-inch thick rounds.
3. 3Arrange the baguette slices on a baking sheet. Brush them lightly with 1 tablespoon of the Extra Virgin Olive Oil. Place the baking sheet in the preheated oven and toast for 5 to 7 minutes, or until the slices are golden brown and crisp.
4. 4While the baguette slices are toasting, combine the 1 15-oz can Canned White Beans (drained and rinsed), 1 tablespoon Fresh Rosemary, 2 cloves Garlic, 2 tablespoons Lemon Juice, 2 tablespoons of the Extra Virgin Olive Oil, and 2 tablespoons Vegetable Broth in a food processor.
5. 5Process the ingredients in the food processor until the mixture is smooth and creamy. If the mixture is too thick, you can add a tiny bit more vegetable broth, 1 teaspoon at a time, until it reaches your desired consistency.
6. 6Add the 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper to the food processor. Pulse a few more times to combine.
7. 7Transfer the creamy white bean dip to a serving bowl. Drizzle the remaining 1 tablespoon of Extra Virgin Olive Oil over the top of the dip.
8. 8Serve the dairy-free white bean and rosemary dip immediately with the toasted baguette slices.

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