Provencal Bean Dip

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1 small clove garlic, peeled

19-oz. can cannellini beans, reserve 1/3 cup liquid, rinse and drain

1/4 cup fresh basil leaves or 1 1/2 tsp. dried basil

1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus 1/4 tsp. dried rosemary

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Fresh vegetables and breadsticks

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