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Sunday, January 1, 2017

White Bean Dip

I’m always looking for fun dips to serve at parties or for a lazy Sunday afternoon. Last year we had a winery ask for something that could be delivered the day before and then served to their customers throughout their all-day event. I came up with this one because it fit their food theme and as a bonus is full of protein without added bad fats. I hope you enjoy this as much as I do.

White Bean Dip
15oz can cannellini beans – drained & rinsed
1 head roast garlic
2 tbsp olive oil
Leaves from 1 stem fresh rosemary
Leaves from 3 stems fresh thyme

  • To roast garlic – slice off the top quarter of the garlic bulb, wrap in foil, bake at 350’F for 1 hour. After cooked squeeze flesh from outside of garlic
  •  Add all ingredients to a food processor
  • Puree until smooth
  • Serve with pita chips, corn chips, or your favorite crostini

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