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Provençal White Bean Dip
While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt.
In my own concoction, I whizzed together white beans, olive oil, fresh herbs, and the star—a head of roasted garlic. Just buy good crusty French baguette, and you'll start to feel a little like Thomas Keller yourself.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
About This Recipe
| Yield: | serves 4 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Rated: |    |
Ingredients
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 head roasted garlic
- 2 tablespoons olive oil
- The leaves of 1 stem of fresh rosemary
- The leaves of 3 stems of fresh thyme
Procedures
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1
Add all the ingredients to a food processor and puree until smooth.
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2
NOTE: To roast garlic, slice off the top quarter of the garlic, wrap in foil, and bake at 350 degrees F for 1 hour. Then, squeeze out all the flesh.
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