White Bean Dip Help
I'm looking for recipes and technique tips for a good white bean dip. I am particulary interested in something that serves as a dip for carrot sticks and other vegetables. I tried to make one last weekend with canned beans, olive oil, lemon juice, garlic and chili powder and didn't like it at all. Any tips are appreciated. Do you reserve liquid from the can? Does anyone use dried beans? Olive oil or another kind of oil? Vinegar or lemon juice?
I've had similar experiences and wanted to move your post nearer the top. When I've made it I had to throw it away, all the individual ingredients were discernable - and I like all the ingredients: white beans, garlic, olive oil, lemon juice, rosemary - but the end result has been surprisingly bland.
My plan when attempting it again is to try adding a cheese such as feta. But I haven't yet come close to striking the right balance, there must be something we're missing...
Rosemary and roasted red peppers with olive oil and garlic work nicely w/ drained/rinsed canned white (great northern) beans. Good w/ toasted pitas, vegetables or as a sandwich spread.
To answer one of your questions, always rinse canned beans (unless they're in a sauce, of course), because the liquid they're packed in is kind of gross. It's salty and weirdly slimy.
Specifically which kind of white beans were you using? There are several different types, and different beans might have different properties. My wife has made a really good dip with cannellini beans, for example.
I love this dip w/ fresh veggies and toasted pita chips.
White Bean & Artichoke Dip
1 Can cannellni beans, rinsed
1 can artichoke hearts, rinsed
1 garlic clove, minced
2T fresh lemon juice
2T olive oil, plus more to drizzle
3T Fresh Parmesan or Romano cheese
1 tsp. chopped fresh rosemary
cayenne pepper to taste
Process beans, art. hearts, garlic & lemon juice until smooth. Stream in oil. Add cheese & rosemary and season w/ S&P. Serve at room temp. topped off w/ a sprinkle of cayenne & a drizzle of olive oil.