Description
A recipe for Dubliner White Bean and Rosemary Dip

Ingredients

• 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

Preparation
Puree beans, cheese, sour cream and garlic in 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.)

Nutrition
no information available

Serves
Makes about 2 cups.

Variations
no information available