Thursday, June 12, 2014

Dip Into This

Had this dip at a party recently. Incredible!!!  The daughter of the woman who made it says she didn't use canned beans and probably uses more olive oil.  YUM!!

White Bean Dip with Rosemary and Lemon
  • 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
  • 2 medium cloves garlic, peeled
  • 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
  • 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
  • 2 teaspoons finely minced fresh rosemary
  • Kosher salt and freshly ground black pepper
    
  Place beans, garlic, and lemon juice in the food processor.  Pulse until beans are roughly chopped.  With motor running, slowly pour 1/4 cup of oil and process until smooth.  Transfer mixture to a small bowl.  Stir in rosemary, lemon zest, and remaining 1 tablespoon of oil. Season with salt and peper to taste.  Serve immediately or store up to 3 days in refrigerator.

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