Bean and Ham Dip with Garlic and Rosemary


4 cloves garlic
2 sprigs rosemary, leaves removed and chopped
1/2 of a red onion, coarsely chopped
1/2 cup coarsely chopped smoked ham
1/4 teaspoon red-pepper flakes, optional
2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil


Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune


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