This bean dip is fantastic! It’s smooth and creamy and simple to make. When I went to the grocery store to buy the cannellini beans they were all out of canned so I bought dried beans and just soaked them overnight. While I only needed 3 cans worth, a bag of dried beans makes a lot more. I made the entire bag and reserved the leftover beans for another recipe which you’ll see soon. Otherwise there’s just olive oil, salt, pepper, lemon juice and garlic in this dip. Since I was planning on serving this with the rosemary flatbread I decided to use Laconiko’s rosemary infused olive oil and it added a great subtle flavor.
This dip is so easy to make, you just toss all the ingredients into a food processor and blend.
It’s important to use a good quality olive oil here since there’s a quarter of a cup and the flavor will shine through.
Since I cooked the beans right before making this they were warm which resulted in a warm dip. It tasted amazing with the warm flatbread right out of the oven. But you can also serve this dip cold or at room temperature.
You can top the dip off with a drizzle of rosemary infused olive oil, or unflavored olive oil, and a sprinkle of fresh rosemary.
This makes a large quantity of dip so I ended up with left overs after the winery.
The dip looks a lot like mashed potatoes but they really taste like garlicky, smooth bean dip.
If you’d like to make this bean dip you can find it at The Salty Tomato.
Disclaimer: This post was sponsored by Laconiko Olive Oil but all opinions expressed are my own.