Spicy White Bean Dip

William Meppem

To simplify and for fuller flavor, make several days ahead. You can use no-salt-added beans, but you may wish to increase the seasonings to taste. Prep: 10 minutes, Cook: 5 minutes.

Yield: Makes about 1 3/4 cups
Recipe from MyRecipes

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Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 1 (15-ounce) can navy or garbanzo beans, drained and rinsed
  • 2 to 3 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon crushed red pepper flakes
  • Garnishes: fresh rosemary sprigs and extra-virgin olive oil

Preparation

  1. 1. Heat oil in a large skillet over medium-high heat, and add onion. Reduce heat to medium, and sauté until tender. Add garlic, and cook 1 minute more, stirring frequently so garlic doesn't brown. Remove skillet from heat, and cool to room temperature.
  2. 2. Scrape onion mixture into a blender or food processor. Add beans and remaining ingredients; puree until smooth. Keep refrigerated in an airtight container until ready to serve. Garnish, if desired.
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