Jun 21, 2010

dipitty do da

A yummy dip recipe to try with carrots, pita wedges or whatever your heart desires!
Thanks: achowlife
White Bean Dip with Rosemary Olive Oil1/3 cup olive oil, divided
3 cloves garlic, peeled and minced
2 cans (15 oz. each) white means (cannellini, white kidney, or great northern)
2 tablespoons fresh lemon juice
1 tsp kosher salt
3 sprigs fresh rosemary
In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.
Add beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.
Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.
Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.

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