If you were to look inside my refrigerator, you would see an expanse of round black takeout containers. Ironically, everything in them is homemade. Soup, pasta, sauces, whole dinner leftovers ready to reheat. If I cook, I cook in bulk. And what you will always find, if you shuffle those containers around enough, is dip.
Dip is perhaps the perfect food to always have on hand. It’s a snack, a quick meal, something to serve to the unexpected drop by guest(which I love, keep doing it!). It can be low carb if you eat it with cut up veggies, or indulgent with toasted baguette. It’s high protein and generally healthy(unless you make your dip with sour cream and powdered salad dressing. In which case, definitely read on).
While most of the time, the dip in question in my fridge is hummus, occasionally I want something with a bit more flair. That’s when I make this. Savory, sophisticated, and robust, it gets rave reviews from everyone I make it for, and takes about 10 minutes to make(once you’ve pre-soaked your beans).
Rosemary white bean dip
- 2 cups pre-soaked small white beans*
- 3 cloves garlic
- 3 tbl. lemon juice
- 2 tbl. red wine vinegar
- 1/4 cup olive oil
- 2 tsp. fresh rosemary, finely minced
- 1/2 tsp. salt
- fresh ground pepper
Combine garlic, lemon juice, red wine vinegar, rosemary, salt and pepper(i do about 5 cranks on my pepper mill). Add beans and process for 5 minutes, trickling in the olive oil after the first minute. If consistency is not smooth enough, add water 1 ounce at a time while machine is running until smooth.
*if pressed for time, you can make this with canned beans. the flavor will suffer a bit, but will still be tasty. just make sure to thoroughly rinse your beans and lay them on a paper towel to dry.