White Bean Dip with Lemon Sage Olive Oil

Warm ⅛ cup of the olive oil in a medium sauté pan over low heat. Add the garlic and bay leaf, cooking gently for about one minute (do not overcook). Discard the bay leaf. Pour that oil and sautéed garlic into a food processor or blender, setting the sauté pan aside for later use. Add the white beans, lemon juice and salt to the food processor, and puree the mixture until smooth. Transfer the pureed dip to a serving bowl and top with the reserved whole beans. Heat the remaining ⅛ cup of olive oil in the sauté pan over medium. Add the sage and lemon zest, cooking just until the sage begins to curl and the zest begins to turn golden. Remove from heat and drizzle the infused oil, sage and lemon zest over the bean dip. Serve warm or at room temperature with pita bread or crackers. Makes 2 cups.