White Bean Dip Recipe: Make Your Own
If you keep a can of white beans in the pantry, you can whip up a bean dip in five minutes. It’s handy to do this, because when guests drop by, you look like a kitchen magician, when all you’ve done is toss the following into the food processor:
- 2 cups cooked white beans (cannellini, Great Northern or marrow beans)
- 1 to 3 garlic cloves, peeled
(1 clove for subtle undertone, 3 cloves for
prominent garlic flavor)
- 1/4 cup extra virgin olive oil
- Grated rind of 2 lemons, or 2 tablespoons
- 2 teaspoons minced fresh rosemary or thyme
- Salt and pepper to taste
- Healthy dippers: raw vegetables, corn chips, brown rice crackers, whole grain bread slices, whole wheat pretzels
For an even better flavor, though, plan a day ahead and start with dry beans: They need to soak overnight and cook for up to 90 minutes, until soft and ready to purée.
Variations: After you’ve made the basic recipe, try variations with your favorite flavors: anchovy, basil, chive, green or black olive, jalapeño, parsley, roasted red peppers, sundried tomato, etc. These flavors are easy to add with Amore Pastes. Add two tablespoons to the food processor.
Cannellini beans. Photo by Tanya Shkodina | IST.
- Add cooked beans, garlic and a large pinch of salt to food processor. Process on low, and pour olive oil in a steady stream through the feed tube. When making recipe for the first time, you can start with one clove of garlic, purée mixture, then taste to see if more is desired. Remember that the flavor will become stronger over time, as the garlic integrates into the mixture.
- Remove bowl from the food processor. With a long-handled spoon, mix in lemon zest and herbs. Adjust seasoning with salt and fresh-ground pepper. If a thinner dip is desired, add an additional tablespoon of olive oil. For more thinning, add a tablespoon of water.
- The dip
can be served immediately, but will benefit from a few hours in the refrigerator to let the ingredients marry.
- Serve as a spread with fresh bread, toast, crackers, or as a dip for crudités and breadsticks.
To Prepare Beans From Scratch
- Soak 2 cups dried white beans overnight in cold water. Drain and add to a large saucepan.
- Cover with 3 inches of water. Add 2 bay leaves if desired. Bring to a boil, cover, and simmer until very tender, 1 to 1-1/2 hours.
- Drain the beans; cool. Add to the food processor. Proceed with preparation per above.
A snack, cocktail, first course for dinner.
- White bean purée (Cool Beans or recipe above)
- Loaf of French or Italian bread
- 6 cloves garlic
- Extra virgin olive oil
- Garnish: Choice of artisan salt, fresh rosemary or thyme, grilled red pepper strips, sliced black Mediterranean olives (not canned olive slices, which have little flavor)
- Cut bread into slices, approximately one-inch thick by three inches long. Toast or grill until light brown.
- Quickly swipe a cut clove of fresh garlic across each piece of bread and drizzle with 1/4 teaspoon olive oil.
- Spread with white bean purée. Garnish and serve.
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