White Bean and Sherry Garlic Dip

A lovely smooth blended dip full of flavour that goes exceptionally well with raw vegetables such as carrots, celery and summer salads. A perfect dip for hot potato wedges with a bite that comes from the garlic and cracked black pepper and hint of sherry vinegar. Great for the tapas table!

Serves 2

2 - 3 large potatoes
200g (7oz) jar of white beans
1 garlic clove
200ml (6 to7 fl oz) water
Pinch of cracked black pepper
250ml (half pint) extra virgin olive oil
Splash of sherry vinegar
Salt to taste

Method:

Cut the potatoes into wedges and place into a fryer and cook.

Meanwhile, place all of the other ingredients into a blender and blend for a good 60 seconds until a smooth paste is achieved.

Taste test, adding more garlic or sherry vinegar to achieve your preferred flavour strength. Add a little more olive oil if required.

Pour into a bowl or cazuela and serve with the hot potato wedges or salad.

Tip: Add half a teaspoon of hot smoked paprika for an extra smokey flavour.

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