Roasted Garlic Cannellini Bean Dip – GFCFSF

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Roasted Garlic Cannellini Bean Dip - GFCFSF

3 cups cooked white beans, rinsed and well drained (2 cans)
1 head roasted garlic, cloves removed from peels
1/4 cup extra-virgin olive oil
1 tablespoon minced mixed fresh herbs, such as thyme, marjoram, oregano, parsley and rosemary
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon red wine vinegar
zest from 1 lemon, plus juice to taste
Sea salt, for garnishing

In the bowl of a food processor, combine the beans, the roasted garlic, olive oil, 2 teaspoons of the herbs, salt, pepper, cayenne, and red wine vinegar and process until smooth, stopping to scrape down the sides of the bowl, as necessary. (If the dip seems too thick, thin with a bit of chicken broth or water.) Transfer to a saucepan and heat gently over low heat until warm. (Dip may also be served at room temperature if desired.) Transfer to a shallow serving bowl or wide rimmed plate, smooth the top with the back of a spoon.

Roasted garlic cannellini bean dip

Roasted garlic cannellini bean dip

Roasted garlic cannellini bean dip fixins