This is such a versatlile dip. It's thick and satisfying and the ingredients make it a much better choice than most store-bought alternatives. You can dip tortillas, bread, veggies or just about anything that you like to add some extra flavor to. Add a light layer to your favorite sandwich wrap for a bit more flavor and texture. You can serve this warm or cold, but I prefer it warmed up.
White Bean and Garlic Dip
adapted from "Eating Well In Season"
1 15 oz. can cannellini beans, drained and rinsed
1/2 c. olive oil
4 cloves minced garlic
1 medium onion, chopped
2 t. lemon juice
2 leaves of lemon basil
4 t. chopped chives
salt and pepper to taste
1. In a small saucepan, heat the oil over medium heat. Add the garlic. Heat for about 5 minutes. Remove from heat, add in the lemon basil, cover and let sit for 30 minutes longer. Drain the oil through a sieve, saving the oil and discarding the garlic and basil leaves.
2. Add the oil to a frying pan. Fry the onions until they are soft. Add in the beans and heat for another few minutes.
3. Transfer the bean mixture to a food processor, adding in the lemon juice, chives and salt and pepper. Pulse until you get a thick, creamy texture. Serve warm or cold.
*keeps in the fridge for up to 3 days.
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3 comments:
Hi Tanya, this looks like a go-to dip! Good for all kinds of things :)
Yep, wasn't that just too lucky, me winning that e-course giveaway?! I am really looking forward to it. A good way to start the Fall.
Great food presentation and wonderful pictures, the food looks very scrumptous.
There is something to cater for all tastes.
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I like all these food ideas, I am very keen to cook and learn new recipes.
Will certainly be given some of these a bash, thank you
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