This White Bean Dip with Herbs is brimming with new garlic, thyme and rosemary and has a smooth and rich surface. Serve hot or cold.
I am about a decent plunge. Give me hummus, salsa or guacamole whenever of day and I am an upbeat young lady.
Furthermore, I am upbeat to report there is another kind of plunge we can add to the tasty rundown – White Bean Dip with Herbs. This plunge is loaded with crisp garlic, thyme and rosemary and has the creamiest surface. It tastes rich without including a crazy measure of oil.
Also try our recipe : AIR FRYER BUFFALO CAULIFLOWER #vegetable #cauliflower
- 1/4 cup olive oil + additional for topping
- 3 large garlic cloves diced
- 1 tbsp. fresh thyme finely chopped
- 1 tbsp. fresh rosemary finely chopped
- 2 cans cannellini beans drained and rinsed
- 2 tbsp. red wine vinegar
- salt and pepper to taste
- Optional toppings: pine nuts, fresh thyme, red pepper flakes
- Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
- Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
- IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
- IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.
Source : bit.ly/2y7KuY3
Read more our recipe : How to make Quinoa Patties #vegetarian #quinoa
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