A great friend of mine introduced me to this wonderfully easy dip. Below is the recipe for the base. Feel free to get creative with the flavor! Some fun suggestions; Sriracha, spinach & artichoke, scallion, or fresh herbs! Thanks Ashley R. Thompson!
White Bean & Sage Dip
1 can cannelloni beans, reserve liquid
1 small garlic clove, roughly chopped
1/4 white onion, roughly chopped
3 Tbsp. vegetable oil
2 tsp. kosher salt, or to taste
White pepper to taste
Combine cannellini beans, garlic, and white onion in food processor. Pulse for 5 seconds. Slowly add the 3 Tbsp. of vegetable oil while pulsing. Remove the top of the food processor. Using a rubber spatula, scrape down the sides of the food processor. Replace top and pulse until all ingredients are combined and no large pieces are left. If dip is too dry add 1 Tbsp. of the reserved liquid at a time until the dip reaches a smooth consistency.
Remove from food processor into a serving bowl. Add whatever flavors you’d like here! Chopped fresh herbs, Sriracha, chopped spinach and artichoke hearts, or finely chopped scallions. Enjoy!
Photography by Vanessa Rees
Food Styling by Lauren LaPenna