White Bean Spread

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Ingredients:

• 1 can cannellini beans (15- or 19-oz can), drained and rinsed
• 2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 2 Tbsp fresh lemon juice (from 1 lemon)
• 1/2 to 1 tsp minced fresh garlic
• Pinch of cayenne pepper
• Pinch of salt
• Freshly ground pepper, to taste
• 1/2 to 1 tsp chopped, fresh rosemary

Directions:

Place first seven ingredients in a food processor; pulse into a chunky purée. Transfer to a medium bowl and stir in rosemary. Serve at room temperature. Makes about 1½ cups

Per 2 Tbsp serving: 57 calories; 41% calories from fat; 3g total fat; 0g saturated fat; 0mg cholesterol; 118mg sodium; 7g total carbohydrates; 2g protein