Ingredients: •1 (15-ounce) can small white beans, rinsed and drained •1 cup shredded Kerrygold Dubliner Cheese •3/4 cup sour cream •1 to 2 cloves garlic •1 1/2 tablespoons chopped fresh rosemary •Freshly ground pepper to taste •Dippers: colorful vegetable pieces, baguette slices or crackers Directions: Puree beans, cheese, sour cream and garlic in a food processor until very smooth. Add rosemary; using on and off pulses, process until rosemary is finely chopped. Season with pepper. Serve with dippers. (Dip is best prepared a day or two in advance and refrigerated to meld flavors.) Makes about 2 cups.