White Bean Dip 

makes about 2 cups


1 medium garlic clove

1 (15-ounce) can cannellini beans, drained and rinsed

1/4 cup loosely packed fresh flat-leaf parsley

1/2 teaspoon minced fresh rosemary

1/4 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons freshly squeezed lemon juice

1/4 cup Extra-Virgin olive oil


Accompaniments

Pita chips


In the bowl of a food processor with the blade running, drop in the garlic clove and process until minced.  Scrape down the sides of the bowl.  Add the beans, parsley, rosemary, oregano, salt, pepper and lemon juice and pulse until coarsely chopped.  Scrape down the sides of the bowl again.  With the machine running, gradually mix in the olive oil and process until the mixture is creamy.  Season to taste.  Transfer the bean dip to a small bowl and serve with pita chips.  (The bean dip can be made up to one day ahead, covered and stored in the refrigerator.  Allow the dip to come to room temperature before serving.)  Enjoy!


Printed from thegalleygourmet.net