Lemon and Dill White Bean Spread
3 - 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 cup Drizzle Wild Fernleaf Dill Olive Oil
1 Tablespoon fresh squeezed lemon juice
Sea salt to taste
Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
Serve with Flatbread, Pita, or Naan