•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
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.