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Cannellini Bean Dip

  • Yield: 4 Cups 1x
  • Category: Appetizer
  • Cuisine: American

Ingredients

Scale
  • 2 Cups Dried Cannellini Beans or 6 Cups Cooked/Canned
  • 2 Garlic Heads or about 1/2 cup roasted garlic
  • Red Wine or Sherry Vinegar
  • Extra Virgin Olive Oil
  • Salt and Pepper

Instructions

  1. If using dried beans, cook in a pressure cooker according to directions
  2. If using fresh garlic, preheat oven to 375-degrees. Cut top 1/4-inch off the top of the heads, put on a layer of parchment and foil (foil on the outside) and drizzle with olive oil and a little salt and pepper. Wrap (twisting at top) and bake for 25 minutes or until soft.
  3. Place cooked beans and roasted garlic in a food processor, and adding 1/2 cup of oil, a sprinkle of sea salt and black pepper, blending until smooth. Add some water or olive oil if mixture is too thick.
  4. Add a 1/2 teaspoon of red wine or sherry vinegar to the mixture, blend, then taste. If it needs more tang, add up to another 1/2 teaspoon and some salt and pepper, to taste.
  5. Serve with a drizzle of olive oil and cracked black pepper.
  6. Store in a jar in the fridge for up to 3 days.

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