In a small skillet or saucepan heat 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over medium heat with rosemary sprig and arbol chiles. Toast until chiles and rosemary are darkened, about 5 minutes. Discard chiles and rosemary. Let infused oil cool.

In a food processor, combine beans, goat cheese, lemon zest, lemon juice, garlic, salt and cooled infused oil. Buzz until smooth. Taste and add more salt, if needed.

Plate dip in a shallow bowl, garnish with additional rosemary sprigs and a generous drizzle of Olio Taibi Nocellara Extra Virgin Olive Oil.