Roasted Garlic and White Bean Dip

1/4 cup olive oil
6 cloves garlic, thinly sliced
2 cans cannellini beans, rinsed and drained
1/3 cup water
1 cup ricotta cheese
3/4 cup Parmesan cheese, shredded
1 tsp rosemary, plus additional for garnish
1/4 tsp pepper, plus additional for garnish

In a small sauce pan, cook the olive oil and garlic over low heat for 5 minutes.
Add the beans, water, garlic mixture, ricotta cheese, Parmesan cheese, rosemary, and pepper in a food processor. Process until smooth.
Place the bean mixture in a slow cooker, then cover and cook on low for 2 hours.
Garnish with the rosemary and pepper, then serve with crackers.