I found the recipe in last issue of Cook's Country magazine and immediately decided to make it.
Goat cheese and lemon white bean dip.
1 (15-ounce) can canellini beans, rinsed
1/4 cup extra-virgin olive oil ( I added 2 tablespoons)
2 tablespoon water (if you want pate consistency dip, don't add water)
2 teaspoons lemon juice
1 teaspoon minced fresh rosemary (I used dill, because I like it)
1 small garlic clove, minced
1 cup crumbled goar cheese
2 teaspoons grated lemon zest
Salt and pepper
Pinch cayenne pepper
Process beans in food processor. Add 2 tablespoons oil, water, lemon juice, rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, goat cheese and lemon zest. Process until smooth about 45 seconds, scraping down sides of bowl as needed. Add pinch of cayenne pepper.
Transfer to serving bowl, cover and let stand at room temperature for at least 30 minutes. Season with salt and pepper to taste. Drizzle with oil and serve.
Recipe from Cook's Country magazine.