White Bean Dip

Ingredients

• 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread
• 1 medium yellow onion, finely chopped
• 1/2 tsp. dried rosemary leaves, crushed
• 1 clove garlic, finely chopped
• 1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
• 1 Tbsp. lemon juice
• 1 Tbsp. finely chopped fresh parsley or 1 tsp. dried parsley flakes, crushed
• Salt and ground black pepper to taste

Directions

1. Melt I Can't Believe It's Not Butter!® made with Olive Oil Spread in 10-inch nonstick skillet over medium heat and cook onion and rosemary, stirring occasionally, 5 minutes or until onion is tender. Add garlic and cook, stirring occasionally, 1 minute; cool slightly.
2. Process onion mixture, beans and lemon juice in food processor or blender until smooth. Stir in parsley and season to taste with salt and pepper. Serve chilled, if desired, with pita chips, cut-up vegetables and/or toasted bread slices.

• TIP: Also terrific as a sandwich spread with grilled vegetables!