Friday, March 17, 2017

White Bean Dip With Feta And Black Olives

A very good dip, and pretty healthy too. We ate it with raw carrots, snap peas, and red pepper strips.

From Choosy Beggars

White Bean Dip with Feta and Black Olives
Makes appx 1 3/4 cups
  • 1 can (19 0z) navy beans
  • 1 large clove garlic
  • 4 tbsp extra virgin olive oil
  • 1 smallish lemon
  • 1 small sprig fresh rosemary (or 1/2 tsp dried)
  • 1 cup feta cheese
  • 1/2 cup oil packed sundried black olives (or kalamata olives)
  • freshly ground black pepper to taste

-- Drain and rinse your can of beans.  Put the beans into a food processor and add the garlic clove and olive oil.  Crumble in the feta cheese and squeeze in the juice of one whole smallish lemon, or the better part of a large one.

-- Scrape the flavorful needles off your rosemary and add them to the beans, discarding the stalk.   There should be about 3/4 tsp of fresh rosemary.   Season the mixture generously with a good grinding of fresh black pepper.

-- Whiz the mixture up in your food processor until it is smooth and no chunks of bean or feta remain.

-- Add the olives to the mix and pulse the mixture 5 or 6 times until the olive is coarsely chopped but not blended.

-- Drizzle a little bit of extra virgin olive oil on the top, and you’re laughing.

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