White Bean Dip with Fresh Herbs
The perfect celebration of fresh herbs, this dip is wonderful with crostini. Serve with an extra drizzle of nice, fruity olive oil.—Gena Hamshaw
2cups cooked white beans
1clove garlic, minced
4tablespoons extra-virgin olive oil, divided into 1 tablespoon and 3 tablespoons
1tablespoon chopped fresh rosemary
2teaspoons fresh thyme
1teaspoon sea salt (or to taste)
Black pepper, to taste
2tablespoons fresh lemon juice
3tablespoons fresh parsley
- Black pepper to taste
- In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
- Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
- Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.
H&F Bread Co. Crostini: This Italian word means little toasts. The thin slices of bread are toasted, drizzled with olive oil, and served warm. They may be topped with a savory, finely diced mixture such as cheese, vegetables, meat or seafood.
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