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White Bean Dip With Rosemary Olive Oil

By Sunset
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1/4 cup olive oil, divided

2 cloves garlic, peeled and minced

2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed

2 tablespoons fresh lemon juice

2 teaspoons kosher salt

3 sprigs fresh rosemary, rinsed

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