2 -15ouncecan great Northern or cannellini beanswhite kidney beans, rinsed and drained
1/2cupcanned chicken or vegetable broth
1teaspoonsnipped fresh marjoram or 1/4 teaspoon dried marjoramcrushed
1/2teaspoonsnipped fresh rosemary or 1/8 teaspoon dried rosemarycrushed
Fresh marjoram leaves and rosemaryoptional
Baked Pita Chips
In a 1-1/2-quart slow cooker combine great Northern beans, broth, the 1 tablespoon olive oil, garlic, the 1 teaspoon snipped marjoram, 1/2 teaspoon snipped rosemary, and the pepper.
Cover; cook on low-heat setting for 3 to 4 hours.
Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. Drizzle with additional olive oil and sprinkle with additional fresh marjoram and rosemary; serve either warm or at room temperature with Pita chips or crusty bread, if desired. Makes 20 (2-tablespoon) servings.
White Bean Dip https://momswithcrockpots.com/white-bean-dip/