White Bean Dip
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Everyday Food, April 2010
- Yield Serves 6
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Ingredients
- 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 to 2 tablespoons red-wine vinegar
- 1/4 cup water
- 2 teaspoons finely chopped fresh rosemary
- Coarse salt and ground pepper
Directions
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In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.
This simple dip was nice and creamy. It was a nice change from my usual hummus. Just be sure to season liberally, or it could be somewhat bland- use plenty of fresh ground pepper!
http://meganskitchenadventures.blogspot.com/
I agree. I tasted mine when it was "done" and decided it was far from it- I added more rosemary as well as some roasted garlic. Those additions made it delish!
I have to say that this was just okay. It lacked a bit of flavor. I made it for a potluck and it went largely untouched. I would say to experiment a bit with some additional herbs to take the flavor up a notch.