Rosemary White Bean Dip
This creamy dip reminds me of one of my families’ favorite restaurants that closed down a few years ago in Basking Ridge, New Jersey -- Due Terre. They used to serve it as a starter with fresh bread. By the time we finished all of our dip we were barely hungry for the fresh pasta. The white beans are blended with garlic oil, rosemary and cheese for a creamy starter fit for a cocktail party.
¾ cup extra-virgin olive oil
4 cloves of garlic, minced
2 sprigs of fresh rosemary
1 (15-ounce) can of Cannellini beans, drained and rinsed
⅓ cup grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
1 teaspoon chopped rosemary
½ teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
Focaccia or other rustic bread, for serving
Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is lightly browned. Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside until needed, discard the garlic and rosemary.
Combine the beans, ¼ cup of the flavored oil, Parmesan cheese, lemon juice, chopped rosemary, salt and pepper in a food processor or blender and puree until smooth. Taste and adjust the seasoning as desired.
Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top. Serve with focaccia or other rustic bread.
Makes about 3 cups of dip.