I don’t think this white bean dip got as many over the top compliments at my party as the Olive Tapenade, but it won’t change my feelings about it. Its earthy, creaminess is a lovely contrast to the tapenade’s spice. A yin to its yang. Honestly, every time I make this dip I fall a little more in love with it. I seriously stared at the remnants in my fridge for a few days, wondering what to do with it (besides eating it with a spoon because I was out of bread.) While I toyed with the notion of using it on a sandwich (aforementioned lack of bread stopped that idea), but in the end I think simplicity is key. This is dip is best as a dip. But if you use it in any interesting applications, be sure to let me know.
Sorry for the dark picture. Apparently I should only shoot food pre-glass o’ birthday wine.
White bean dip
1 can cannellini beans
¼ cup parsley
1 garlic clove
½ tsp salt
5 Tbsp olive oil, divided
2 tsp water
Juice the lemon to get 1½ tablespoons of juice. Drain and rinse beans. Chop parsley and garlic. Please juice, beans, parsley, garlic, and salt in a food processor. Process until smooth, and then stream in 2 tablespoons of olive oil. Add water 1 teaspoon at a time until desired consistency. Slice baguette on the bias and lay them flat on a cookie sheet. Brush with half of the remaining olive oil. Broil bread and then flip. Brush with remaining oil and broil. Top each slice with a smear of dip.
Notes: This recipe is enough for 2-4 people as a heavy appetizer. For a larger group, double the ingredients.