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White Bean Spread With Garlic & Rosemary
SUBMITTED BY:
USA WEEKEND columnist Pam Anderson
PHOTO BY:
Diane442
"This spread has a long shelf life - it can be refrigerated for up to 2 weeks - and can be pulled out for impromptu entertaining."
RECIPE RATING:
Read Reviews
(30)
Review/Rate This Recipe
Original recipe yield 1 cup
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled
2 teaspoons minced fresh rosemary
1 (16 ounce) can white beans, undrained
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DIRECTIONS
Place olive oil, garlic and rosemary in a 10-inch skillet. Heat pan until ingredients start to sizzle. Add beans and their liquid to the pan. As beans cook, mash them with a wooden spoon or potato masher. Cook until mixture is a loose spread consistency (it will thicken as it cools). Transfer to a serving bowl or storage container.
FOOTNOTES
This recipe was originally featured in the USA WEEKEND article
Appetizer Bar
on December 8, 2002.
Find the Perfect Recipe from
Pam Anderson
.
Pam Anderson is the author of four cookbooks, including her latest,
Perfect Recipes for Having People Over
.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
REVIEWS
Reviewed on May 28, 2005 by Feeding Frenzy
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Feeding Frenzy
May 28, 2005
This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hint: white beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!).
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44 users found this review helpful
This spread is deliciously flavorful and inexpensive to make. It's especially good for those...
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Reviewed on Oct. 25, 2005 by
MELONDECA
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MELONDECA
Oct. 25, 2005
I liked this spread and used it on various wraps. I did need to add some salt and extra garlic because I found it a little bland as written.
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39 users found this review helpful
I liked this spread and used it on various wraps. I did need to add some salt and extra...
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Reviewed on Dec. 31, 2005 by
AJ S
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AJ S
Dec. 31, 2005
Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor.
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30 users found this review helpful
Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor.
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Reviewed on Jan. 17, 2006 by ezobanov
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ezobanov
Jan. 17, 2006
Very good and easy to make. I made this for a party and it was tough not to eat too much of it. Served with melba toast.
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28 users found this review helpful
Very good and easy to make. I made this for a party and it was tough not to eat too much of...
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Reviewed on May 31, 2006 by
VLADTHEBEERMAN
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VLADTHEBEERMAN
May 31, 2006
Easy to make and delicious. Went well on assorted cracks. I would imagine that it would also work well with corn chips.
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11 users found this review helpful
Easy to make and delicious. Went well on assorted cracks. I would imagine that it would also...
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Reviewed on Sep. 12, 2006 by LISHIBEE
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LISHIBEE
Sep. 12, 2006
I sauteed onion with the garlic, then added kosher salt and white wine. Then I blended it instead of using a potato masher. It turned out awesome!!!
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6 users found this review helpful
I sauteed onion with the garlic, then added kosher salt and white wine. Then I blended it...
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Reviewed on Aug. 23, 2006 by
RIVKI1
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RIVKI1
Aug. 23, 2006
very good dip. i used 3 cloves of garlic and only 1 teaspoon of rosemary. thanks!
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3 users found this review helpful
very good dip. i used 3 cloves of garlic and only 1 teaspoon of rosemary. thanks!
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Reviewed on Jul. 5, 2008 by Mellie
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Mellie
Jul. 5, 2008
This is a good recipe, but next time I'll change some things. It did not come out thick like a spread, so I will reduce the liquid. Also, I will blend the beans in the food processor rather than do all that mashing. I thought that was a lot of needless work. Also, the garlic needs to be minced before putting it in the pan. It does not soften quickly enough to mash. The recipe needed a little salt, and I added a little extra garlic powder. Then it tasted good. This is a nice recipe to have on hand. Thanks.
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2 users found this review helpful
This is a good recipe, but next time I'll change some things. It did not come out thick like a...
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Reviewed on Feb. 2, 2007 by VPREHN
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VPREHN
Feb. 2, 2007
So easy, and SOOO good. The only thing I added was a little salt, and I happened to have garlic olive oil on hand for the quick saute.
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2 users found this review helpful
So easy, and SOOO good. The only thing I added was a little salt, and I happened to have...
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Reviewed on Oct. 12, 2006 by
rosichops
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rosichops
Oct. 12, 2006
This was tasted great and was very easy to prepare
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2 users found this review helpful
This was tasted great and was very easy to prepare
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