Friday, August 20, 2010

Rosemary and Garlic White Bean Dip

white bean dip
A few weeks ago I had the pleasure of meeting up with some local food bloggers. (Trust me, locals, I was as shocked as you that there was more than, oh, 2 of us around here). Our hostess with the mostest for the evening was Maggie of Dog Hill Kitchen. She selected a light summery tapas-style theme for the evening and served, among other yummy snacks, the best beef short ribs I’ve ever had in the form of sliders. (P.S. Maggie? I’m still daydreaming over those babies. I have GOT to make those!) We also had Angela of Notes From a Country Girl Living In the City who brought some really awesome strawberry balsamic jam to serve on a loaf of rustic bread and Shayne of Fruitcake or Nuts who brought potato topped with herbs & pickled herring and some red pepper dip that I desperately need the recipe for.  I brought along this Rosemary & Garlic White Bean dip along with Garlic Feta Dip (one of my favorite things EVER).
Not surprising, when you leave a party of food bloggers, you don’t leave hungry. The food was incredible. Plus it was great to get together with people who wouldn’t bat an eye or think it was weird if you were to say “Wait! Before we eat this I have to take a pretty picture”. :)

Rosemary and Garlic White Bean Dip printable recipe

Ingredients:
1/4  cup  olive oil, divided
2  cloves garlic, peeled and minced
2  cans (15 oz. each) white beans, drained and rinsed
2  tablespoons  fresh lemon juice
2  teaspoons  kosher salt
3  sprigs fresh rosemary, rinsed
Directions:
Sauté the garlic in 2 Tablespoons of the olive oil in a medium pan until fragrant. Be careful not to brown the garlic.
Combine the beans, lemon juice and kosher salt in a food processor. Add in the garlic & oil and wipe the pan clean. Puree until smooth.
Combine the remaining olive oil with the rosemary in the pan and stir just until fragrant, about 3 minutes. Remove the heat and set aside the rosemary.
Pour the rosemary oil over the bean dip. Mince 1 teaspoon of the rosemary and sprinkle over the top of the dip.
Serve at room temperature.
Source: MyRecipes

2 comments:

  1. Laura - I will have to make that when I am off food restrictions but we love that feta dip. On Grilled Chicken with SUndried tomatoes and spinach. Then topped with a few Kalamata olives. YUMMM

    ReplyDelete