Nat's White Bean Dip
2 cans Great Northern Beans (drained and rinsed well)
2 - 3 tablespoons minced onion
1 - 2 garlic cloves, minced
1 sprig fresh rosemary, minced
1 teaspoon Dijon mustard
In a small skillet saute the onion in a fair amount of olive oil. When the onions get soft add the garlic and rosemary. Saute just long enough to get it all warm and the aroma coming out of the pan nicely. Pour the entire contents of the skillet into a bowl of the drained beans. Add the Dijon, a splash of veggie broth and the salt and pepper to taste. With an emulsion blender blend the ingredients until they become a nice, slightly thick, dipping consistency.
|I did manage to pull myself away from the dip long enough to create these!|