White Bean Dip with Garlic

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Hey, garlic lovers, if you can fall out of bed, you can make this dip. It might take you 10 minutes. And can you believe it’s good for you? A great amount of cocktail food is full of fat, but not this dip, so serve this happily to your guests.

Ingredients

	2	(15 oz.) cans small white beans (see Cook’s Notes)
	5	cloves garlic, peeled
	2	Tbsp. freshly squeezed lemon juice (about 1 lemon)
	5	Tbsp. extra-virgin olive oil
	½	tsp. salt
	~	Freshly ground black pepper, to taste
	1	Roma tomato, seeded and diced, for garnish
	2	large bags pita bread chips or 4 small bags bagel chips

Steps

Rinse beans under cold running water in a colander and allow to drain. Place garlic cloves in a food processor filled with the metal blade or in a blender and mince. Add beans and process to purée. Add lemon juice, olive oil, salt, and pepper, and purée until mixture forms a good consistency for dipping. Taste and add more oil, lemon juice, salt, or pepper as desired.
Place in a serving bowl, and garnish with diced tomato. Accompany with pita bread chips or bagel chips.

Notes

For canned beans use small navy beans, cannellini beans, or small lima beans.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.