I'm crazy for not taking pictures during this - the infusing oil is so pretty - because now I have nothing to show for myself. But this recipe is really delicious. It's rich and has a great depth of flavor and it's sort of subtle, too. All the flavor comes from the infused oil - a great way to get a bunch of flavors into the dip completely seamlessly. I had a few people for dinner last night and served this and it was gone in about 20 minutes.
Ingredients:
1 can cannellini beans
3 garlic cloves, smashed and skin removed
1 large sprig rosemary
1 dried chili (I used Chinese, but you could use Arbol or something, too)
2 long pieces of lemon zest
About 1/4 cup extra virgin olive oil (enough to coat the bottom of a small sauce pan and go up about an eighth of an inch)
Directions:
Put the oil, garlic, rosemary, chili, zest, and oil in a small sauce pan. Heat over very low until it starts to really lightly simmer. Stir. When the garlic starts to brown, turn off the heat, cover the pot, and let it sit for about 20 minutes.
Drain the beans but do not rinse them. Put them in the bowl of a small food processor and strain the oil into the processor with them. Add a pinch of salt and blend until smooth. Put into a bowl and with a rubber spatula, scrape out any oil remaining in the sauce pan and drizzle it on top of the dip. Serve with carrots and light crackers or pita.
Ingredients:
1 can cannellini beans
3 garlic cloves, smashed and skin removed
1 large sprig rosemary
1 dried chili (I used Chinese, but you could use Arbol or something, too)
2 long pieces of lemon zest
About 1/4 cup extra virgin olive oil (enough to coat the bottom of a small sauce pan and go up about an eighth of an inch)
Directions:
Put the oil, garlic, rosemary, chili, zest, and oil in a small sauce pan. Heat over very low until it starts to really lightly simmer. Stir. When the garlic starts to brown, turn off the heat, cover the pot, and let it sit for about 20 minutes.
Drain the beans but do not rinse them. Put them in the bowl of a small food processor and strain the oil into the processor with them. Add a pinch of salt and blend until smooth. Put into a bowl and with a rubber spatula, scrape out any oil remaining in the sauce pan and drizzle it on top of the dip. Serve with carrots and light crackers or pita.
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