Cannellini and Rosemary Dip with Celery

Make cannellini and rosemary dip with celery, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Cannellini beans, tinned and drained (Drained weight.)
A generous tsp (6 g) Olive oil
1 clove, about 3 g Garlic
A sprig, leaves chopped Fresh rosemary
A squeeze Lemon juice
10 g Parmesan
3 sticks, about 120 g Celery
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Warm the oil in a small pan over low heat with the sliced garlic and the rosemary for two minutes, until the garlic just starts to colour. Take it off before it browns.
2. Blend the beans with the warm oil and everything in it, the lemon, the parmesan and a splash of water until smooth.
3. Season with pepper and salt if it needs it. Trim the celery, cut each stick in half and eat.

Contains milk and celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cannellini-rosemary-dip-celery

AI-generated images illustrating the recipe.

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