Creamy White Bean Dip Recipe Recipe Cards

WHITE BEAN DIP

Steps:

• Place both cans of beans, the olive oil, lemon juice, two garlic cloves, sage, rosemary, thyme, and cayenne in the bowl of a food processor or high powered blender. Pulse until mostly smooth.
• Taste the dip, and add salt and pepper to taste, then pulse a few more times to incorporate.
• Place the remaining garlic cloves sun dried tomatoes, and olives on a cutting board. Roughly chop until desired consistency is reached.
• Pour the dip into a large bowl, top with a drizzle of sun dried tomato oil along with the chopped sun dried tomato, garlic, and olive mixture. Serve immediately with your favorite toasted bread, pita, or vegetables.

CREAMY WHITE BEAN DIP

Steps:

• Make: In a food processor, add beans, garlic, 2 tablespoons of lemon juice, olive oil, and lemon zest. Pulse until mixture is smooth. Taste and adjust seasoning (with lemon juice and salt), if needed.
• Serve: Garnish with red pepper flakes, lemon zest, and/or parsley (see note 2).

CREAMY WHITE BEAN DIP

Steps:

• Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix mint, dill, and lemon peel in small dish; sprinkle over dip.

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS

Steps:

• To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
• Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
• To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
• Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.