On Tap Oil & Vinegar Recipe Detail

Creamy White Bean Dip

with Extra Virgin & Tuscan Herb Olive Oils

Ingredients:

• 2 Tbsp Tuscan Herb Olive Oil + extra for drizzle
• 2 Tbsp Extra Virgin Olive Oil
• 1/2 cup water
• 2 garlic cloves, sliced
• 1 medium escarole (or kale), hand torn
• 1/4 cup dry white wine
• 15oz can cannellini beans
• Kosher salt
• 1/2 tsp rosemary, finely chopped
• Juice from 1/2 small lemon


• For serving - Crackers & Veggies)

Directions:

Combine olive oils & heat in a large sauté pan over low heat. Add garlic and cook until just starting to soften (about 1 min). Increase heat to medium, add escarole (or kale) and cook until wilted. Stir in white wine, water, cannellini beans and pinch of salt. Bring to boil, stirring occasionally. Stir in rosemary and cook until most of liquid is reduced. Remove from heat and cool 10-15 min.

Using food processor (or blender), blend until smooth – consistency should be similar to spinach dip. Place dip in bowl and refrigerate at least 2 hrs.

Just prior to serving, season dip with lemon juice, salt to taste, and a drizzle of Tuscan Herb Olive Oil. Serve with crackers or veggies.