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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:
The reviewer gave this recipe 35 stars. This recipe average a 4.2 star rating.
Read Reviews (30)
Original recipe yield 1 cup

SERVINGS

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Servings
 

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

DIRECTIONS

  1. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2005 by Feeding Frenzy
This spread is deliciously flavorful and inexpensive to make. It's especially good for those... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2005 by MELONDECA
I liked this spread and used it on various wraps. I did need to add some salt and extra... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2005 by AJ S
Really good. I added fresh chopped parsley which gave it a really fresh and clean flavor. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2006 by ezobanov
Very good and easy to make. I made this for a party and it was tough not to eat too much of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2006 by VLADTHEBEERMAN
Easy to make and delicious. Went well on assorted cracks. I would imagine that it would also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2006 by LISHIBEE
I sauteed onion with the garlic, then added kosher salt and white wine. Then I blended it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2006 by RIVKI1
very good dip. i used 3 cloves of garlic and only 1 teaspoon of rosemary. thanks! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by Mellie
This is a good recipe, but next time I'll change some things. It did not come out thick like a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by VPREHN
So easy, and SOOO good. The only thing I added was a little salt, and I happened to have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2006 by rosichops
This was tasted great and was very easy to prepare MORE

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