White Bean and Rosemary Spread

It looks like I'm on a total Sheryl Crow kick these days, because this recipe comes straight from her awesome cookbook, If It Makes You Healthy.  It's super simple - all you need is a food processor and several kitchen staples and you'll be on your way to making a fantastic white bean dip that's perfect for easy snacking or even a holiday party.

I might be speaking too soon about kitchen staples; I think the most important ingredient in this recipe is smoked paprika.  This particular type of paprika is most commonly found in specialty food stores.  If you're local to the Washington, DC area, you might want to check out The Spice and Tea Exchange at 1069 Wisconsin Avenue, NW, although it looks like they have locations all over the country.  They have an amazing selection of specialty spices and teas.  However, I'm sure regular paprika will work in a pinch.

White Bean and Rosemary Spread

2 cups canned cannellini beans
2 tbsp fresh lemon juice
1 1/2 tsp fresh rosemary, chopped
1 1/2 tsp smoked paprika
1 tsp garlic, coarsely chopped
1/4 cup olive oil
Salt and pepper, to taste

In a food processor, process the beans, lemon juice, rosemary, smoked paprika and garlic until smooth - about 2-3 minutes.

With the food processor still running, slowly pour the olive oil into the feed tube and process until the spread is smooth.  Pour salt and pepper into the feed tube and pulse until fully incorporated.

Scoop the spread into a bowl and lightly sprinkle with smoked paprika.  Serve with crusty bread or vegetables.