Dana Treat – Treat Yourself

White Bean Dip

Posted January 25, 2010

We’ve all had white bean dip, right?  I’ve made it myself many times and have had it made by friends and in restaurants.  Hummus would still be my first dip choice, but I do enjoy a good white bean dip.  I love finding recipes that are familiar but with a twist.  In this recipe, you sprinkle a breadcrumb mixture over the top and bake it.  Not rocket science but I never would have thought that warm bean dip could be so good.  I consider this a pantry staple dish because I always have onions and garlic in my vegetable basket, white beans in my pantry, and rosemary growing in my yard.  I made this for a dinner party and adults and kids alike were crowded around the bowl.  What more could you want from a dip?

Baked White Bean Purée
Adapted from The Martha Stewart Living Cookbook – The Original Classics
Makes 3 cups, serving 6-10

If you want to make this vegan, just leave out the tablespoon of Parmesan in the topping and up the amount of breadcrumbs slightly.

2 tbsp. plus 1 tsp. olive oil
1 medium onion, chopped
1 tbsp. minced garlic
2 tsp. finely chopped fresh rosemary
2 15½-oz. cans cannellini beans, rinsed and drained
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. white wine vinegar
1 tbsp. dry bread crumbs
1 tbsp. freshly grated Parmesan cheese

1.  Preheat oven to 350°F.  Heat 1 tablespoon oil in a medium saucepan over medium heat.  Add the onion and garlic and cook until translucent, about 8 minutes.  Add 1 teaspoon rosemary and salt and pepper and stir well to combine.  Scrape into a food processor fitted with the steel blade.

2.  Transfer the beans to the food processor bowl and add the vinegar, 1 tablespoon olive oil, and 3 tablespoons water and purée until smooth.

3.  Combine the bread crumbs, Parmesan cheese, remaining rosemary, and remaining olive oil in a small bowl, and stir until combined.

4.  Place bean purée in an ovenproof bowl; top with the bread-crumb mixture.  Transfer to oven; bake until golden brown, about 20 minutes.  Serve hot.

(DT: I prepared this through step 2 and refrigerated it overnight.  Add 5 minutes to baking time.)

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