Bean and Rosemary Dip

INGREDIENTS

2 cans 10-ounces cannellini beans
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves, finely chopped
1 cup chicken stock
2 teaspoons lemon juice
Salt and pepper
Crackers

DIRECTIONS

Rinse and drain the beans and set aside.
Heat the olive oil in saucepan and cook the garlic.
Add the beans and stock and bring to a boil.
Reduce heat and cook for 3-4 minutes.
Allow to cool.
Blend in food processor until smooth.
Add lemon juice, salt and pepper. Serve with toasted bread.