{"id":693,"date":"2013-10-20T16:14:50","date_gmt":"2013-10-20T21:14:50","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=693"},"modified":"2014-05-11T11:37:22","modified_gmt":"2014-05-11T16:37:22","slug":"toasted-garlic-rosemary-white-bean-dip","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=693","title":{"rendered":"Toasted Garlic & Rosemary White Bean Dip"},"content":{"rendered":"

This was born in the moments before a Packer game when a plan when horribly wrong. Intending to make a hot cheesy dip with ricotta, my ricotta was moldy. Argh. So I put a can of Cannellini beans to use. This dip is easy and flavorful – it goes best with a good loaf of bread, but is good with pretzels, too. By starting the aromatics in a cold pan, the oil becomes infused with the flavor as well. <\/p>\n

Toasted Garlic & Rosemary White Bean Dip<\/strong> <\/p>\n

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\n1\/4 c extra virgin olive oil
\n1 lg clove garlic, thinly sliced
\n1\/4 tsp red pepper flake
\n1 spring fresh rosemary, leaves stripped from the stem
\n2 Tbsp Pecorino Romano, grated
\n1 can Cannellini beans, drained and rinsed<\/p>\n

Add the olive oil, pepper flake, garlic, and rosemary to a small saut\u00e9 pan, and put the pan on medium heat. Cook until the garlic is golden brown and toasted, about 5 minutes.<\/p>\n

Meanwhile, add the beans to a food processor and pur\u00e9e until smooth. Add the hot oil and continue to pur\u00e9e until smith, scraping the bowl as necessary. Add the cheese and pepper to taste – pur\u00e9e until incorporated. <\/p>\n

Turn the dip into a serving bowl and drizzle with more oil. Serve with bread, pretzels or veggies.<\/p>\n

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