Creamy White Bean Dip

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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 1/2 small lemon.
• Crackers for serving
• Veggies for serving​

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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, 1/2 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.
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​​Enjoy!

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