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
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!
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!