Rosemary and Garlic White Bean Dip
Makes about 5 cups
Serves 6 to 8
Cooking Time 1 to 2 hours on Low
Slow Cooker Size 1½ to 7 quarts
WHY THIS RECIPE WORKS: For a simple white bean dip to really stand out, it needs to have both a little texture
and a lot of flavor. To transform humble legumes into a rich, warm dip worthy of a
dinner party, we started with delicately flavored cannellini beans. We processed most
of the beans into a smooth puree along with a good dose of extra-virgin olive oil,
but we reserved a third of the beans to pulse in at the end for an appealing chunky
texture. For bold, aromatic flavor, we stirred in a little garlic, rosemary, lemon
zest, and lemon juice. Serve with crackers, Garlic Toasts, and/or Pita Chips. See the sidebar that follows the recipe.
|
3 |
(15-ounce) cans cannellini beans, rinsed |
|
¼ |
cup extra-virgin olive oil |
|
1 |
teaspoon minced garlic |
|
1 |
teaspoon minced fresh rosemary |
|
¼ |
teaspoon grated lemon zest plus 1 tablespoon juice |
|
¼ |
teaspoon salt |
1. Process two-thirds of beans, oil, garlic, rosemary, lemon zest and juice, and salt in food processor until smooth, about 10 seconds; scrape down sides of bowl. Add remaining beans and pulse to incorporate (do not puree smooth), about 2 pulses.
2A. FOR A 1½- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low.
2B. FOR A 5½- TO 7-QUART SLOW COOKER: Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Remove dish from slow cooker.
3. Drizzle dip with extra olive oil and serve. (Dip can be held on warm or low setting for up to 2 hours.)