This recipe was in one of the many magazines I receive, but I don't remember which one, Bon Appetit, I think. Anyway, the dip is good but the one from Giada, White Bean Dip, is much better. I did add garlic to my version, the magazine recipe seemed to need it. Serve it with fresh veggies or pita chips. When I drizzled the top of mine with the oil and vinegar, I ended up with a little too much vinegar, so I used a knife and ran it through the dip to disperse it a little.
Balsamic Bean Dip
1 (15 oz) can cannellini beans, drained
1 clove garlic, peeled and coarsely chopped
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
salt and pepper
Puree beans, garlic, olive oil and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to a bowl. Drizzle with tomato oil and a few drops of vinegar.
2 comments:
that reminds me of hummus. similar ingredients. i'll give it whirl!
That Balsamic Bean Dip sounds delicious.
Post a Comment