Kerrygold
 
 

Dubliner White Bean and Rosemary Dip - Appetizers & Sides

Recipe Photo
  • 1 (15-ounce) can small white beans, rinsed and drained
  • 1 cup shredded Kerrygold Dubliner Cheese
  • 3/4 cup sour cream
  • 1 to 2 cloves garlic
  • 1 1/2 tablespoons chopped fresh rosemary
  • Freshly ground pepper to taste
  • Dippers: colorful vegetable pieces, baguette slices or crackers

Puree beans, cheese, sour cream and garlic in a food processor until very smooth. Add rosemary; using on and off pulses, process until rosemary is finely chopped. Season with pepper. Serve with dippers. (Dip is best prepared a day or two in advance and refrigerated to meld flavors.) Makes about 2 cups.

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