At the time-it seemed like such a big job- so complicated- but now, since I still relish the opportunity to make it at Thanksgiving-it seems so easy and incredibly uncomplicated. Such is life though I guess huh?
Even as easy as it is to make fresh Cranberry sauce, I saw a can of whole berry Cranberry sauce the other night, and thought "you know-I bet that could make a wonderful dip!" so I purchased it. I admit it- I was ashamed to buy it- but it was late, and I wanted dip, and just didn't want to wait the hour and a half or so to cook it, and let it cool before it would be good to use. I cheated- it happened. Lets move on.
Armed with my can of cranberry sauce, a few sprigs of rosemary that I was going to use for other dishes that night, a can of Cannelini beans (of course), and knowing that I already had garlic and sage- I headed home.
Food processor ready to go- I threw in two cloves of garlic, half a sprig of chopped rosemary, and a few leaves of sage gently torn. Then I added in the can of beans, and about half the can of cranberry sauce. I pulsed to start and then set the processor on, and added just about a tablespoon of olive oil to help the ingredients bind as well as just a pinch of salt. A quick taste once the dip had pureed together- and I wanted a bit more sage, a bit more rosemary, and I decided, a sprinkle of crushed red pepper flakes. The end result was really fantastic- a creamy, slightly sweet dip enriched with those lovely flavors of rosemary and sage and with a slight kick of hot pepper to round out the sweet. What a wonderful fall combination! Ive been eating it all week with celery sticks and its been a great addition to my afternoon snack. My one change when I make it again? Perhaps just one clove of garlic- the other flavors were so nicely blended, and the garlic became a little shocking at times-or maybe just one and a half cloves!

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