I love a good dip to have in the fridge for snacking and lunching throughout the week. Lately, I’ve been sick of hummus and pesto so played around with white beans to create a herby, creamy, delicious dip that satisfies my snacking dip cravings.
It’s also nice to have on hand if friends come over and you want to serve something without a big to-do. It makes a great spread for sandwiches too.
– 1/2 cup, good olive oil
– 6 cloves garlic, smashed
– 2 sprigs, fresh rosemary (no need to chop)
– 1 15-ounce can of Cannellini beans, drained and rinsed
– 1/2 cup, grated Parmesan or Pecorino Romano cheese
– 1 Tbsp, fresh lemon juice
– Salt and pepper, to taste
– Red pepper flakes to taste
– Bread and veggies, for serving
1. Heat olive oil in a saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant, about 2 minutes.
2. Remove from heat and let cool for 10 minutes. Strain the oil into a small bowl and set it aside. You can get rid of the garlic and rosemary.
3. Blend the beans, 1/4 cup of the flavored oil, Parm, and lemon juice in a blender until smooth. Season to taste with salt and pepper.
4. Transfer to a serving bowl and drizzle the remaining oil on top.
5. Serve with yummy bread and your favorite veggies.