Gotta love this dip, so creamy and rich…and full of whole food goodness. The recipe requires a bit of love and patience to bake the beans (unleashing their nuttiness!) and is so worth it, I took this dip to a BBQ alongside a Beetroot Tapenade and Carrot Hummus and the trilogy went down a treat, I think the days of homemade dip are back! And its time to get those food processors out and give your favourites a crack!
I would serve this dip with a simple selection of vegetables: carrot, celery, radish, chicory and fennel.
NB: Bean alternatives; white beans, borlotti beans ect… will suffice. Clear out the pantry and use what you have.
1 can Cannellini beans, drained and rinsed
3 garlic cloves, whole unpeeled
1 sprig of rosemary, a large one!
150g fetta cheese
1-3tbs Verjuice vinegar, (a Maggie Beer product) or White wine vinegar
1/2 lemon, juiced
1/4-3/4 cup Cobram Estate Extra Virgin Olive oil*
salt and pepper
Couldn’t be simpler:
1. Prehat you oven to 180’C/200’C, in a small baking dish place beans, garlic, 3/4 of the rosemary, lightly season with S&P and drizzle with Olive oil to cover. Bake for 15-20min, the beans should be bubbling away and plumb, whilst the garlic has softened. (nb: YUM garlic is the best ingredient of all time, by baking you take the acidity away which works perfectly with this combo)
2. In a food processor place your: beans, peeled garlic, fetta, 1 tbs vinegar, 1 tbs lemon juice, 2tbs extra virgin olive oil, 1tsp finely diced fresh rosemary. BLITZ. Adding a fine stream of extra virgin olive oil until the dip is smooth and combined well.
3. TASTE TEST. Add a bit more vinegar/lemon juice to soften the rich flavour of the feta? Add some more S&P to taste? Maybe it needs some more rosemary by your standards? Be mindful that more olive oil will make it more…well…oily! And there is a fine line between “smooth vs. oily” in this recipe so steady goes it.
Drizzle with some more extra virgin olive oil and serve. Can be kept in the fringe for up to 4 days.
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Hugs & Nonsense
M & G