As noted in my hummus recipe, I've come to enjoy eating beans on a regular basis. On several shopping trips, I noticed pre-made, ready to eat white bean dip recipes. Knowing such existed, I decided to try to make my own.
This is a combination of the multiple recipes I read. A single recipe makes enough to be served as an appetizer for 4 with crackers.
1 ½ cups OR 1-15 ounce can of white beans (white kidney or great northern recommended)
2 tablespoons olive oil
¼ cup shallot or red onion, finely diced
1 teaspoon minced garlic
If using canned beans, drain and rinse beans. If using dried beans, soak and cook beans according to package.
In a large bowl, mash beans with a potato masher, fork or beater of a hand mixer. Add olive oil, garlic, shallot or onion. Using either fork or hand mixer on low to medium speed, mix until blended.
Serve. Store unused portion in air tight container in refrigerator.
White Bean Dip on
Imperfect Crackers
