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Creamy White Bean Dip


Ingredients: 
  • 2 Tbls MOV Tuscan Herb Olive Oil – extra for drizzle
  • 2 Tbls MOV Extra Virgin Olive Oil
  • 1/2 cup water
  • 2 sliced garlic cloves
  • 1 medium escarole (or kale) hand torn
  • ¼ cup dry white wine
  • 1 – 15oz can cannellini beans
  • Kosher salt
  • 1/2 tsp finely chopped rosemary
  • Fresh lemon juice from ½ small lemon.
  • Crackers for serving
  • Veggies for serving​

Creamy White Bean Dip Picture
Directions:
Combine Tuscan Olive Oil and the Extra Virgin Olive Oil, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften (about 1 min). Increase heat to medium and add escarole (or kale) and cook until wilted. Stir in the white wine, ½ water, cannellini beans and a pinch salt. Bring to a boil, stirring occasionally.
Stir in rosemary and cook until most the liquid is reduced. Remove from heat and cool for 10-15 min. Using a food processor (or blender) – blend until smooth – consistency should be similar to spinach dip.
Place dip in in a bowl and refrigerate for at least 2 hrs. When serving – season dip with lemon juice salt to taste and drizzle some Tuscan Herb Infused Olive Oil.
Serve with crackers or veggies to dip.
​
​​Enjoy!


Monadnock Oil and Vinegar, LLC

Peterborugh: 603-784-5175; Amherst: 603-589-9954


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