Rosemary-Roasted Carrot, Garlic and White Bean Dip

Name: Rosemary-Roasted Carrot, Garlic and White Bean Dip
Ingredients: 2 15-ounce cans cannellini beans; 1 cup peeled and roughly chopped carrots, (or use baby carrots); 4 large cloves garlic, peeled and left whole; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 2 2-inch sprigs rosemary; zest of 1 lemon; 2 tablespoons lemon juice; 2 tablespoons water; 2 teaspoons finely chopped fresh rosemary; 1 teaspoon ground coriander; 1 teaspoon Sriracha

Rosemary-Roasted Carrot, Garlic and White Bean Dip was pinched from <a href="http://thecafesucrefarine.com/2013/02/rosemary-roasted-carrot-garlic-and-white-bean-dip/" target="_blank">thecafesucrefarine.com.</a>

"This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for lots of crackers, including our Chili Oil Rubbed Flatbread Crackers...."

INGREDIENTS

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2 15-ounce cans cannellini beans

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1 cup peeled and roughly chopped carrots, (or use baby carrots)

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4 large cloves garlic, peeled and left whole

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2 tablespoons extra virgin olive oil

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1 teaspoon sea salt

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2 2-inch sprigs rosemary

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zest of 1 lemon

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2 tablespoons lemon juice

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2 tablespoons water

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2 teaspoons finely chopped fresh rosemary

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1 teaspoon ground coriander

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1 teaspoon Sriracha

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