Friday, January 22, 2016

Cooking and Entertaining: White Bean Dip with Rosemary

White Bean Dip with Rosemary

Last year, Kevin and I took an Italian cooking and wine pairing class taught by Diane Manteca and Adam Centamore.  Everything was delicious, but my favorite recipe from that evening was Diane’s Cannellini Bean Dip.  It’s hearty, tasty and easy to prepate, and I often serve it to guests with crostini, but crudités could easy be substituted as a healthier option.

Diane was kind enough to allow me to share her recipe, and I’ve included a few tweaks I’ve made.

the ingredients

ready to be pulsed

ready to be plated


White Bean Dip with Rosemary
Original recipe courtesy of Diane Manteca

15 oz.  cannellini beans (canned), drained and rinsed
1 clove  garlic, peeled and minced
1 Tbsp.  lemon juice
3 Tbsp.  olive oil
2 Tbsp.  fresh rosemary, finely minced
1 tsp.  kosher salt
1/2 tsp.  pepper

Place all ingredients in the bowl of a food processor or blender.  Pulse the mixture until well blended. Serve with crudite, crackers or crostini.

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