Cannellini & Pomegranate Seed Dip with Roasted Potato Slices

Recipe by: Kelsey Perusse

Ingredients

• 1 can of cannellini beans, rinsed & drained
• 4 tablespoon Pomegranate Seeds
• 1 clove garlic, minced
• 1 tablespoon tarragon
• 1 teaspoon lemon zest
• 2 teaspoon lemon juice
• 3 tablespoon olive oil, divided
• Sea salt
• ½ teaspoon pepper
• 2 Yukon Potatoes
• 1 tablespoon Rosemary

Instructions

Pre-heat oven to 375 degrees.

1. For the dip: In a medium size bowl, combine: beans, pomegranate seeds, garlic, tarragon, zest, juice, 2 tablespoons of olive oil & salt to taste.
2. For the Potato Slices: Thinly slice potatoes. Toss with remaining olive oil and sea salt (about 1 teaspoon). Place on baking sheet and cook in preheated oven for 25 -30 minutes until golden brown. Once potatoes are removed from the oven sprinkle with rosemary. Allow the potatoes to cool and top with cannellini bean dip.