Description
This French-inspired white bean dip is creamy and flavorful, made effortlessly in a slow cooker with white beans, garlic, and rosemary.
Ingredients
Scale
- ¾ cup white beans ( I used northern and cannelloni beans)
- 4 cloves garlic
- 1 tablespoon freshly chopped rosemary
- 1 teaspoon red pepper flakes
- 2 cups vegetable stock
- Salt to taste
- 1/2 cup extra virgin olive oil
- ½ lime or lemon
- 1 tablespoon chopped fresh parsley
- Toasted whole baguette slices
- Cherry tomatoes
Instructions
- Place the white beans, garlic, rosemary, red pepper flakes, vegetable stock, and salt in a slow cooker.
- Cook on high for 3 hours, until the beans are soft and the moisture is mostly absorbed.
- Allow the mixture to cool slightly.
- Transfer the mixture to a food processor and blend until smooth and creamy.
- Gradually add the olive oil while blending to achieve a creamy consistency.
- Serve with whole grain crostini and cherry tomatoes, or refrigerate for later use.
Notes
This dip keeps well in the refrigerator, making it a great make-ahead option. Serve with whole grain crostini and fresh cherry tomatoes for a refreshing touch. You can substitute other types of white beans if desired. Adjust the amount of red pepper flakes to suit your heat preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 400
- Fat: 12
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
- Cholesterol: 0