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WHITE BEAN DIP WITH CRUDITÉS

Serves : 12
INGREDIENTS
  • 2 15 ounce cans Carmelina cannellini beans drained and rinsed
  • 8 fresh sage leaves
  • 2 large cloves Melissas organic garlic
  • teaspoon Le Saunier de Camargne Fleur de Sel
  • 2 tablespoons plus 1 teaspoon Napa Valley organic olive oil
  • pint Del Cabo organic Sweet 100 cherry tomatoes quartered
  • 2 pounds organic broccoli broken into florets stalks discarded
  • 1 16 ounce bag organic baby carrots
DIRECTIONS

Combine the beans, sage, garlic and salt in a food processor and begin to blend. Slowly drizzle in the olive oil and blend until smooth.

Transfer dip to a bowl and cover with tomato pieces. Arrange broccoli and carrots on a plate around the dip. If you will be packing as a snack, measure cup portions of dip with tomatoes into small containers with lids and pack broccoli and carrots into plastic zipper bags. Dip will keep for several days in the refrigerator.