White Bean Dip with Roasted Shallots and Garlic
Equipment
- Food processor
Ingredients
- 3/4 cup roasted shallots & garlic From PRAIRIE cookbook
- 4 tbsp oil from the roasted shallot & garlic mix
- 2 cans (19 ounce) of white beans (I used navy), drained and rinsed
- 3 tbsp lemon juice (about 1 lemon's worth)
- 1 tbsp fresh rosemary, finely chopped
- 1/4 tsp black pepper
- 1.5 tsp kosher salt
- 1.5 tbsp hot water (or more if you like a thinner dip)
- 1 tbsp cold-pressed canola oil, for garnish
- 1 pinch sweet paprika, for garnish
Instructions
- Add all ingredients to a food processor and blend until smooth. A good idea is to hold back half of the lemon juice and most of the salt then add it at the end, after you've blended and once you've tasted.
- Scoop into a serving bowl, drizzle with cold-pressed canola oil, top with paprika and add a fresh sprig of rosemary as extra garnish, if you like. Serve with crusty bread or crackers.
Notes
