Friday, April 23, 2010

Garlicky White Bean Dip

Some people belong to book clubs, some belong to wine clubs -- I belong to an olive oil club. Four times a year, a box from Sonoma, CA, arrives with two bottles of gourmet olive oil. It's expensive. And it's worth it. I'm a big fan of this olive oil club -- I've had the opportunity to try oils that tasted grassy, peppery, fruity, and nutty. And I can tell you that there is as much variety in olive oils as there is in wines.

So I have to give a plug to the company that I get my olive oils from -- The Olive Press. The oils are marvelous -- worth the splurge. These are not oils for frying in -- these are oils to savor, to dip your crusty bread into, to drizzle over fresh greens. The Olive Press also includes recipes in the box with my shipment, so last night I tried making (very last minute) the Garlicky White Bean Dip to take to a gathering of some close friends.

It was both a huge hit and incredibly easy to make. Using high quality olive oil is key. If you need to whip something up for a last minute get together, this is the thing to make. Or, for a quiet night in, make a batch of this, get a loaf of crusty bread, some ripe tomatoes, a piece of cheese and a good bottle of wine, and you are set.

Prep time - minimal
Nice enough to bring to someone's house? Yes!
Would I make it again? Absolutely!!
Gluten free? Yes
Vegetarian? Yes
My grade - A

So, without further ado...

Garlicky White Bean Dip

  • 1 15-oz can white beans (I used cannellini)
  • 2 cloves garlic, peeled and smashed
  • 3 tbsp high quality olive oil (I used The Olive Press Master Blend EVOO)
  • 1 small bunch flat-leaf parsley
  • juice of 1/2 lemon
  • salt and pepper to taste
Combine all ingredients in a food processor or blender and process until smooth. Served garnished with more parsley and a drizzle of olive oil. Yum!