I have had this dip from Katie bookmarked for ages, and finally decided to whip it up for our small and simple dinner party on Saturday. I served it with peppers and cucumbers and a delicious sunflower seed baguette. I love the slight lemon flavor and the fresh parsley. I added more parsley because, well, because I love it. It was surprisingly easy as well, with the most time consuming part being to chop the onion! It is going in my files as a must-serve for our next party!
White Bean Dipadapted from Good Things Catered
Ingredients:
2 14oz. cans of white beans, drained and rinsed thoroughly, divided
2 Tbsp butter
1 large onion, finely chopped
1/4 tsp salt
2 garlic cloves, minced or pressed
1 1/2 Tbsp coarsely chopped fresh flat-leaf parsley
1 tsp thyme
1/2 tsp. freshly ground white pepper
1/4 c. water
1 1/2 Tbs. fresh lemon juice
1/4 cup extra-virgin olive oil
Directions:
-In a medium sauté pan over medium heat, melt butter and add salt and onion
-Cook until onion is lightly golden, about 10 minutes.
-Add garlic, parsley, thyme, and white pepper and cook until fragrant, about 30 seconds.
-Deglaze pan with water and lemon juice, scraping up all browned bits.
-In the food processor, add onion mixture and half white beans and pulse, scraping down sides, until starting to smooth.
-Turn food processor to on and add the olive oil slowly while blending until smooth.
-Turn out bean mixture into a medium bowl and fold in remaining whole beans and salt and pepper if needed.
