White Bean & Herb Dip
It is no secret how we feel about white bean dip. We love it when it’s so packed with garlic that it’s positively spicy — a little bit of heaven smeared on warm flatbread. We love it whirled up with avocado, cilantro, and lime, almost like a white bean guacamole. And we love it as you find it here: a simple mash-up of creamy white beans, herbs, and olive oil.
It’s a classic combo, but it does have a trick up its sleeve. We fry garlic, sage, and rosemary in olive oil, giving the aromatics a toasty finish — and infusing the oil with all their flavor so that it permeates the white bean purée through and through.
It’s awesome on pretty much any sort of dippable, from crispy pita chips to crunchy vegetables. We also like it as the creamy base layer on a veggie sandwich. And of course, it’s fantastic on toast. Our fave? A buttery toasted sesame seed bagel with the bean dip, a few pickled red onions, sliced tomato or cucumber, and olives — easy and super delicious.
Yield: 3 cups dip
¼ cup, plus 2 Tbsp extra-virgin olive oil
3 garlic cloves, very finely chopped
1 tsp finely chopped sage
½ tsp finely chopped rosemary
2 15-oz cans cannellini beans, rinsed and drained
2 Tbsp water
Kosher salt, to taste
Cayenne pepper, to taste
Pita chips, for serving
In a medium skillet, heat ¼ cup of the olive oil over medium-high heat until shimmering.
Add the garlic, sage, and rosemary and cook, stirring, until the herbs are fragrant and the garlic is just beginning to brown, about 1 minute.
Add the beans and toss to coat.
Transfer the beans and herbs to a food processor. Add the water, season with salt and cayenne pepper, and process to a fairly smooth purée.
Transfer the dip to a small serving bowl, drizzle with the remaining 2 tablespoons of olive oil, and serve with pita chips.
Recipe source: Food & Wine