This dip is based on one of my favorite soups -- White Bean and Rosemary. I caramelize the shallots before adding them to the cannelini beans in the food processor. This adds sweetness and depth of flavor that beats any other bean dip out there, guaranteed. Woodsy rosemary, a light hand of garlic, and fresh mint round out the flavors while a good olive oil makes the dip luxurious and creamy. Using canned beans and a food processor creates this dip in seconds. You can make ahead of time and serve chilled or at room temperature for your next party. It's earthy, it's creamy, it's immensely satisfying...just like a perfect bowl of my favorite soup. Enjoy!
White Bean Dip
1 can cannelini beans (aka "white beans"), drained very well and rinsed with cold water
1/3 cup sliced shallots
olive oil
sea salt
freshly ground black pepper
1 clove garlic, peeled and roughly chopped
1 Tbsp fresh rosemary leaves
1 Tbsp fresh mint leaves, roughly chopped
Heat about a tablespoon of the olive oil in a small saute pan. Add the shallots and saute on medium-low heat until caramelized, about 10 minutes. Stir often so they don't burn! Turn off heat and set aside. Place the drained beans, shallots, garlic, rosemary and mint in the bowl of a food processor. Season with salt and pepper to taste. Pulse to puree. With the machine on, add about 2 tablespoons of olive oil through the feeder tube and mix until a creamy but chunky consistency is achieved. Transfer dip into a serving bowl and serve.
Can be served warmed, at room temperature, or cold but it's best warm or at room temperature. Perfect with some sliced bread, fresh vegetables, or pita bread.
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