White Bean Dip With Herbs

¼ cup olive oil + additional for topping

3 large garlic cloves (diced)

1 tbsp. fresh thyme (finely chopped)

1 tbsp. fresh rosemary (finely chopped)

2 cans cannellini beans (drained and rinsed)

2 tbsp. red wine vinegar

Salt and pepper (to taste)

Optional toppings: pine nuts, fresh thyme, red pepper flakes

Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 10m