Garlicky Herb White Bean Dip
Packed with flavor and a fast fix, so you can be in and out of the kitchen in a hurry and on your way to that party! I use fresh Rosemary because I grow it here but if it's not something you have on hand, leave it out and add a bit more Oregano and Parsley. If Shallots are not in your pantry, use red onion instead. Be brave! Be adventurous! Mix it up a bit. I hate running to the store to buy that "one" thing I don't have so I substitute a lot.
Servings: 2 Cups
Ingredients
- 1 Can 15-20 oz Cannelini Beans Rinsed and drained
- 2 TBSP olive oil
- 2 Tsp Vinegar Red Wine is good but I only had white so that's what I used.
- 1 Tsp Dried Oregano leaves
- 1 Tsp Fresh Rosemary minced
- 2 Cloves garlic crushed. If it's a big clove, use only one
- 1/2 Tsp Salt
- 1/8 Tsp Black Pepper
- 1 jarred Roasted Red Pepper Chopped
- 1/4 Cup Black Olives Chopped
- 2 TBSP Shallot Chopped
- 2 TBSP Parsley Minced and divided.
Instructions
- Mince your Rosemary and Parsley. Put aside 1 TBSP Parsley for garnish.
- Chop your Shallots or red onion and crush the Garlic.
- Chop up that nice big ol' Roasted Red Pepper. Put aside 1 TBSP for garnish.
- Give the Black Olives a few whacks. Put aside 1 TBSP for garnish.
- Put the Cannelini Beans, shallots, garlic,rosemary, parsley, oregano, red pepper and olives in a food processor or blender. Add salt and pepper. Drizzle in the vinegar.
- Add the Olive Oil.
- Whirl it up in the food processor until almost smooth. I like a little texture and not a smooth paste.
- Spoon the Garlicky Herb Bean Dip into a serving bowl. Garnish it with reserved Parsley, Red Pepper and Black Olives and that's it! The garnish really makes it pretty. Grab whatever veggies you like to serve with it or toast some pita bread and enjoy!
