INDIANAPOLIS (WISH) — Here’s a dip you could enjoy New Year’s Eve or for any gathering.
White Bean Dip
3 cloves garlic, peeled
1/4 cup olive oil, plus a little more
1/2 chopped fresh rosemary
1/4 teaspoon kosher salt
2 cans cannelloni beans, separated
1/2 cup fresh spinach
1 tablespoon red wine vinegar
1/2 cup dried beans
2 sun dried tomatoes
1 teaspoon fresh rosemary
1. Preheat oven to 400º. Roast garlic with a drizzle of olive oil and 1/3 cup beans (dried with a paper towel) for 15 minutes.
2. Blend cans of beans in a food processor with roasted garlic, 1/4 cup olive oil, salt, rosemary, red wine vinegar. Add in spinach and pulse. If needed, add in a few tablespoons of warm water and blend again.
3. Scoop dip into a serving bowl and top with roasted beans, sun-dried tomatoes, a drizzle of olive oil, and extra fresh rosemary. Serve with sliced cucumbers, and toasted pita chips.