White Bean Dips

By lorik

Serve this dip with slices of toasted baguette or tortilla chips, or use it as a spread for sandwiches. You can make the dip up to 24 hours in advance, but wait to drizzle it with oil until right before serving.

Ingredients

• 1 (15-ounce) can cannellini beans, rinsed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons water
• 2 teaspoons lemon juice
• 1 teaspoon minced fresh rosemary
• 1 small garlic clove, minced
• Salt and pepper
• Pinch cayenne pepper

Preparation

Step 1

1. Process beans, 3 tablespoons oil, water, lemon juice, rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne in food processor until smooth, about 45 seconds, scraping down sides of bowl as needed.

2. Transfer to serving bowl, cover, and let stand at room temperature for at least 30 minutes. Season with salt and pepper to taste. Drizzle with remaining 1 tablespoon oil and serve.

Variation:

Caper and Tarragon White Bean Dip:
Substitute 2 teaspoons fresh minced tarragon for rosemary; omit salt; and add 3 tablespoons rinsed capers to food processor with beans.

Goat Cheese and Lemon White Bean Dip:
Substitute minced fresh thyme for rosemary and add 1 cup crumbled goat cheese and 2 teaspoons grated lemon zest to food processor with beans.

Green Chile and Cilantro White Bean Dip:
Omit water; increase lemon juice to 1 tablespoon and cayenne to 1/8 teaspoon. Substitute 3 tablespoons minced fresh cilantro for rosemary. Add 1/2 cup patted dry canned green chiles and 2 tablespoons sour cream to food processor with beans.