WHITE BEAN DIP WITH HERBS #vegetarian #easy #pepper #bean #dinner

This White Bean Dip with Herbs is brimming with new garlic, thyme and rosemary and has a smooth and velvety surface. Serve hot or cold.

I am about a decent plunge. Give me hummus, salsa or guacamole whenever of day and I am a cheerful young lady.

Ya, I'm taking a gander at you Avocado Hummus Toast.

Furthermore, I am glad to report there is another sort of plunge we can add to the scrumptious rundown – White Bean Dip with Herbs. This plunge is loaded with new garlic, thyme and rosemary and has the creamiest surface. It tastes rich without including a silly measure of oil.

The way in to the profound flavor right now sautéing the garlic and herbs before blending them in with the remainder of the fixings.

Also try our recipe : CORNBREAD AND SAUSAGE STUFFING DRESSING #sausage #vegetarian #vegan #corn #breakfast

Ingredients :

1/4 cup olive oil + additional for topping
3 large garlic cloves diced
1 tbsp. fresh thyme finely chopped
1 tbsp. fresh rosemary finely chopped
2 cans cannellini beans drained and rinsed
2 tbsp. red wine vinegar
salt and pepper to taste
Optional toppings: pine nuts, fresh thyme, red pepper flakes

Instructions :

Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.

Source : bit.ly/2v2cb8z