Wednesday, July 11, 2007

Herbalicious Creamy Bean Dip

I wanted to make some sort of a dip, and with fresh herbs in the garden going unused, why not an herbed white bean dip? I stopped at the store on my way back from showing Ame around near our house, and picked up a can of cannellini beans.
I can't take all the credit though for coming up with the idea. I had been paging through Fast, which came in the mail last month for having entered the F&W Kid Cook contest (the winners are in the August issue, and the 6-year-old with his beet risotto!), and saw a white bean dip with herbs and took a cue from it.

Herbed Garlicky White Bean Dip
makes about 1 cup

2 Tablespoons extra-virgin olive oil, plus more to drizzle on top
3-4 cloves garlic, peeled
2 teaspoons rosemary leaves pulled off stem (about 2 small sprigs)
1 1/2 tablespoons thyme (pulled off stems, about 5 small sprigs)
1 (15-oz) can of cannellini beans
cayenne pepper, to taste

Heat 2 Tablespoons olive oil in a medium skillet over medium-high heat. Add garlic, rosemary, and thyme and cook until garlic is browned and fragrant, about 2 to 3 minutes. Add beans and toss to coat. Let cool a few minutes and transfer to a food processor; add salt and a pinch of cayenne. Process to a puree and transfer to a bowl. Drizzle olive oil on top. Serve with bread, chips, or vegetables.

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