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French in a Flash

Provençal White Bean Dip

Provençal White Bean Dip

[Photograph: Kerry Saretsky]

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.

Provençal White Bean Dip

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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

  1. 1

    Add all the ingredients to a food processor and puree until smooth.

  2. 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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