This bean dip is full of fresh garlic, sage, and rosemary and has a creamy texture. Any canned white beans can be used in place of cannellini. This dip is great with crostini, pita, radish slices, or used as a sandwich spread. Serve hot or cold.
1/4 Cup Plus 2 Tablespoons Olive Oil (Divided)
3 Garlic Cloves (Minced)
1 Teaspoon Finely Chopped Fresh Sage
1/2 Teaspoon Finely Chopped Rosemary
38 Ounces Cannellini Beans (Drained)
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Kosher Salt
1/4 Teaspoon Cayenne Pepper
In medium-size skillet add 1/4 cup olive oil. Turn heat to medium-high. Add garlic, sage, and rosemary. Cook, stirring frequently, for 1 minute until garlic is just beginning to brown. Add beans and toss to coat.
Remove from heat and transfer to food processor. Add lemon juice, kosher salt, and cayenne pepper. Pulse until smooth. Transfer to serving bowl. Drizzle remaining olive oil.
You can serve this dip for crudités or crackers; spread over toast, sandwiches, wraps, or rice cakes; dolloped on grain bowls with grilled vegetables; slathered on top of burgers; tossed into pasta; thinned out with water, oil or lemon juice for a healthy salad dressing.
Makes About 3 Cups
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes
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