Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned.
1
Strain and cool oil
Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding the garlic and rosemary.
2
Add ingredients to blender
Combine the beans, ¼ cup of the flavored oil, Parmesan cheese, and lemon juice in a food processor or blender.
3
Blend until smooth
Puree until smooth. Season to taste with salt and pepper.
4
Garnish and serve
Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread.