Creamy White Bean Dip with Garlic and Rosemary

Makes 3 cups
1 (15-ounce) cans white beans, drained well (see Chefs Notes)
4 cloves fresh garlic, peeled
1/8 teaspoon red chili flakes
1 teaspoons finely minced lemon zest
1 tablespoons fresh lemon juice
1 tablespoon finely minced fresh rosemary
1/4 teaspoon kosher salt
1/4 cup olive oil
Garnish: fresh rosemary sprig
1. Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt.
2. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.
3. Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Chefs notes:
I used 1/4 pound dried white beans, soaked, drained and cooked.
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, stir in chopped Kalamata olives.
A Kathy Casey recipe