Garlic and Herb White Bean Dip
This recipe is an easy, quick appetizer. This dip can be paired with many of the vegetables currently available on the CSA: yellow squash, zucchini, cucumbers, cherry tomatoes, peppers, celery, or carrots.
Prep time: 10 minutes
1 clove garlic, peeled
1/2 cup packed and chopped fresh herbs (Bean Dip Blend)
(2) 15-oz cans cannelloni beans (white kidney beans), rinsed and drained
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Use food processor to finely chop garlic and herbs. Add beans, oil and vinegar, salt and pepper. Process until very smooth. Can store in refrigerator for up to 7 days. Makes 8 servings.