Combine Tuscan Olive Oil and the Extra Virgin Olive Oil. Heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften (about 1 min).
Increase heat to medium and add escarole (or kale) and cook until wilted. Stir in the white wine, 1/2 water, cannellini beans and a pinch salt. Bring to a boil, stirring occasionally.
Stir in rosemary and cook until most the liquid is reduced.
Remove from heat and cool for 10-15 min. Using a food processor (or blender) – blend until smooth – consistency should be similar to spinach dip.
Place dip in in a bowl and refrigerate for at least 2 hrs.
When serving – season dip with lemon juice salt to taste and drizzle some Tuscan Herb Infused Olive Oil.
Serve with crackers or veggies to dip.