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Pdf1 (15-ounce) can cannellini beans, rinsed
¼ cup extra-virgin olive oil
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon minced fresh rosemary
1 small garlic clove, minced
Salt and pepper
Process beans, 3 tablespoons oil, water, lemon juice, rosemary, garlic,
¼ teaspoon salt, ¼ teaspoon pepper, and cayenne in food processor until
smooth, about 45 seconds, scraping down sides of bowl as needed.
Transfer to serving bowl, cover with plastic wrap, and let sit at room
Pinch cayenne pepper
temperature until flavors meld, about 30 minutes. (Dip can be refrigerated for
up to 24 hours; if necessary, loosen dip with 1 tablespoon warm water before
serving.) Season with salt and pepper to taste and drizzle with remaining 1
tablespoon oil before serving.
VARIATIONS
Caper and Tarragon White Bean Dip
Omit salt, substitute 2 teaspoons minced fresh tarragon for rosemary, and
add 3 tablespoons rinsed capers to food processor with beans.
Sun-Dried Tomato and Feta White Bean Dip
Increase water to ¼ cup, substitute minced fresh oregano for rosemary, and
reduce salt to ⅛ teaspoon. Add ½ cup crumbled feta cheese and ¼ cup oil-
packed sun-dried tomatoes to food processor with beans.