White Bean and Rosemary Dip/Spread

2 cans cannellini (white) beans (drain and retain juice and then rinse beans)
2 Tablespoons olive oil
1/3 cup lemon juice
2 teaspoons balsamic vinegar
2 cloves garlic
1 Tablespoon fresh rosemary, finely minced
1-2 teaspoons salt
Ground pepper to taste

Put all ingredients in a food processor and blend until smooth.  If necessary to make a thinner consistency for a dip add in some of the retained liquid from the beans or add more lemon juice.  For a chunkier dip only blend in half the beans and add the other half, lightly mashed, after all else is blended.

Great served with pita chips.