Roasted Garlic White Bean Dip

2 cups cannelini beans (canned or cooked)

1/2 cup reserved liquid (from cooking or the can)

1 teaspoon rosemary, chopped

1 head, roasted garlic

1 tablespoon balsamic vinegar

1. To roast garlic, cut the top off of the head of garlic, drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil and roast in a 425 F oven for 45 minutes, or until tender and golden brown.
2. In a food processor, combine the beans, rosemary, roasted garlic, and balsamic until pureed. To make the texture looser, add a little liquid a little at a time until you've reached your desired consistency. Salt and pepper to taste.