Recipe: Creamy White Bean Dip with Garlic and Rosemary
Makes 3 cups
2 (15-ounce) cans white beans, drained well (see Chef’s notes)
6 cloves fresh garlic, peeled
½ teaspoon red chili flakes
2 tablespoons fresh lemon juice
2 teaspoons finely minced lemon zest
1-½ teaspoons finely minced fresh rosemary
¾ teaspoon kosher salt
½ cup olive oil
Garnish: fresh rosemary sprig
1. Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt.
2. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.
3. Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.
Chef’s notes:
I used S&W White Beans in Light Seasoning.
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, stir in chopped Kalamata olives.
Copyright 2007, Kathy Casey Food Studios