Happy Recipe Friday!
Hi, I’m Katie. I currently live in Santa Monica, CA with my fiancé Greg. I love the beach, yoga, hiking, biking, and skiing. I use my blog, Keep It Skinny, as a way to keep and share all of the recipes I enjoy cooking. I hope you enjoy!
White Bean Dip with Herbs
What You’ll Need:
1/4 cup extra-virgin olive oil (plus an additional 2 tsp olive oil at end of recipe)
2 garlic cloves, finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
Two 19-ounce cans cannellini beans, drained
2 teaspoons water
A pinch of salt
A pinch of cayenne pepper
Rice chips, jicama, sliced cucumber or carrots for serving
What You’ll Do:
1. In a medium skillet, heat 1/4 cup of the olive oil until simmering. Add the garlic, sage and rosemary and cook over moderately high heat, stirring, until fragrant and the garlic is just beginning to brown, about 1 minute. Add the beans to the skillet and toss to coat.
2. Transfer the coated cannellini beans to a food processor. Add the water, season with salt and cayenne and process to a fairly smooth puree. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top and serve with rice chips, carrots, jicama or cucumbers. Enjoy!