White Bean Dip with Rosemary and Cranberries

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon minced garlic
• 1 (15 oz. can) Michigan White Kidney (Cannellini) Beans, drained and rinsed or 1-3/4 cups cooked dry beans
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons dried cranberries, chopped

DIRECTIONS

1. Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add 1 to 2 tablespoons of water to create desired consistency. Before serving drizzle a bit of olive oil on top.