Watch out, hummus! There's a new dip in town. This White Bean Dip features our Ascolano Extra Virgin Olive Oil and is chock-full of fresh garlic and thyme. It's herby, garlicky, and super smooth and creamy. This dip pairs perfectly with crudités, fresh bread, pita chips, or crackers and can be served warm or cold. Not to mention, this dip is also a healthy choice, packed with fiber, protein, and healthy fats to fuel your day.
White Bean Dip Two Ways Recipe:
- 2 cans cannellini beans, rinsed and drained
- 3 large roasted garlic cloves
- 1 tbsp dried thyme
- 1/2 a lemon, squeezed
- 1/3 cup Wild Groves Ascolano Olive Oil
- Salt and pepper to taste
- Optional toppings: red chili flakes, parsley, pine nuts, dried thyme
*To make a beet white bean dip, simply add in one medium-sized pre-cooked beet while blending.
Preheat your oven to 400 degrees F to roast your garlic. Cut off the top of a whole garlic bulb, exposing the individual cloves. Brush with olive oil and wrap in aluminum foil. Place in the oven in a small baking pan for 30-40 minutes. While the garlic is roasting, assemble the rest of your ingredients. Add the beans, cooked beet if using, thyme, lemon juice, olive oil, salt and pepper, and finally the roasted garlic cloves to a high-speed blender. Blend on high until dip is smooth and creamy. Taste to adjust seasoning, and serve with crudités, toasted bread, or chips of choice.