So “Garlic Lemon White Bean Dip” is what I call this dip, and it is also pretty close to the entire list of ingredients you need to whip it up.
Calling it “quick and easy” wouldn’t even do justice to just HOW quick and HOW easy it is .to put together(Hello, lazy person’s way to crush a pot luck contribution or last minute entertaining opportunity!)
Bonus lazy cook fact: It is good for crackers…. or any manner of veggies…. or toast up some bread, smear it on and BAM, crostini bliss. So whatever you have in the kitchen can get served up to accompany it.
– 1 can white beans (I used great northern, because they were in the pantry – but cannellini or navy beans would be a-ok.)
– 2 cloves garlic, ground to a paste (you could use roasted, or you can be lazy and use the squeezy tube, like Keri.)
– juice of 1/2 lemon
– 2 Tbls of extra virgin olive oil, plus additional drizzle for garnish , if desired
-minced fresh herbs or scallions for garnish (optional)
RINSE YOUR BEANS!!! I can’t say it enough, if you used canned beans in something, rinse those puppies off!!! I know some folks are fans of that startchy, salty, goopy liquid that they are sitting in, but in my humble opinion it is just too salty, too startchy, and takes the control for adding flavor to the beans out of my hands. I rinse until they stop making all kinds of crazy, almost soapy looking bubbles.
Taste and add salt or more lemon juice if desired.
Scoop into a serving container. If you refridgerate before serving, take the dish out of the fridge 1/2 hour before diving in so the chill can come off of the dip.
Plate it up with whatever afore-mentioned crackers, bread, or veggies you have around and marvel at dippy prowess. (Keri has long ago embraced her dippiness. heh heh heh.)