Sunday, February 7, 2010

Cannellini Dip

Need a quick dip for your Superbowl party? This one's a tasty variation on bean dip that pairs equally well with chips or veggie spears... and takes about two minutes to make.

It's based on an appetizer JG and I had at a restaurant in the North End. The bartender called it a white bean-tomato dip and it was served warm with crusty bread. I made mine a bit thicker and limited the seasonings to garlic and black pepper so it'll be a more versatile party dip

Recipe: Cannellini Dip
The stock adds complexity, but you can substitute the liquid from the canned beans.

1 32oz can cannellini beans, drained (aka white kidney beans, Great Northerns or Navy beans would work, too)
1 6oz can tomato paste
3 cloves garlic
1/3 cup chicken stock
1/4 tsp salt

1/3 cup high quality olive oil
2 tsp cracked black pepper
In a food processor or blender, puree beans, tomato paste, garlic, stock, and salt until smooth. Slowly pour in olive oil. [Start with a dribble, never pour faster than a thin stream. Once oil is incorporated and emulsified, adjust salt to taste, add black pepper and pulse to combine.
Transfer to a bowl and serve; refrigerate any leftovers.

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