I don’t know why I haven’t experimented with bean dips. I make hummus, and occasionally change it up by adding sun-dried tomatoes, but I never really stray from that. This recipe was a great way to try something new…it’s so yummy! I’m looking forward to blending up other beans, adding in different herbs and veggies, and spreading it on sandwiches or dipping into it with crackers.
Note: I used less olive oil than this…you can use some of the liquid from the beans to make the puree creamier.
White Bean Dip
2 tablespoons plus 1/4 cup olive oil
1 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup (loosely packed) fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from about 1 lemon)
1 garlic clove
In the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, salt, and pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining 1/4 cup oil until the mixture is creamy. Season the puree with more salt and pepper to taste.
Makes about 1 1/2 cups.
Adapted from Everyday Italian by Giada De Laurentiis.