Friday, April 20, 2012

Garlic and Rosemary White Bean Dip

Now that the warmer months are just around the corner, I am trying to discipline myself into eating more fresh veggies, especially during lunchtime and snacks. I was actually planning on making hummus (which I love to eat with vegetables), and when I got to the store I decided to switch things up on an impulse. 

This dish has a roasted garlic flavor from cooking whole, smashed garlic cloves in extra-virgin olive oil before adding them to the beans. I also kept the assertive flavor of rosemary tamed by bruising a sprig of fresh rosemary with the back of a chef's knife and then adding that to the garlic/oil mixture. Both became mellow and not overpowering to the dish at all.

Garlic and Rosemary White Bean Dip

Serve this dip with fresh vegetables, crackers or crostini. It would also make a good sandwich spread.

1/4 c. extra-virgin olive oil
3 large garlic cloves, peeled and smashed with the side of a chef's knife
1 rosemary sprig, bruised with the back of a chef's knife
1 (15 oz.) can of cannellini beans, rinsed and drained
3 T. fresh lemon juice
salt and pepper 
cayenne pepper
2 T. chopped flat-leaf parsley
extra-virgin olive oil, for drizzling (optional)

1. Make the garlic-rosemary oil. Place the oil, garlic and rosemary in a small skillet (8 inch) or saucepan over medium low heat. Heat until the garlic and rosemary sprig begin to sizzle and bubble around the edges, (adjusting the heat as necessary to maintain just a slow bubble). Cook for 5 minutes. Set aside to cool for a few minutes while gathering the rest of the ingredients. Remove the rosemary sprig.

2. In a food processor, place the beans, the garlic-rosemary oil, lemon juice and a pinch each of salt, pepper and cayenne. Process until very smooth, scraping down the sides of the food processor as needed. Adjust the salt and pepper according to taste. Scrape the dip into a serving bowl. Stir in the chopped parsley and lightly drizzle with extra-virgin olive oil (optional). 


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