White Bean Dip

White Bean Dip

This white bean dip is a great appetizer or protein rich after school snack.  Make ahead and store in the fridge for unto 5 days.  Serve with multi-grain pita chips or with veggies, much like you would hummus.  Enjoy! 

INGREDIENTS

  • 2 tablespoons EVOO (extra virgin olive oil)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon fresh thyme
  • ΒΌ cup fresh parsley
  • 2 pounds cannellini, great northern or white navy beans.  If using 2 15-ounce cans, then rinse and drain.  If using dried beans, then quick soak (1 hour) and cook (1 hour).
  • 2 cups chicken or vegetable stock

PREPARATION

  1. Heat oil a heavy, large saucepan over medium heat.  
  2. Add carrot, onion, and garlic; saute until vegetables are tender, about 5 minutes.
  3. Add prepared beans, thyme, and stock ; bring to a boil.
  4. Reduce heat to low; cook until almost all of the liquid is absorbed, stirring often- about 20 minutes.
  5. Puree mixture in blender until smooth, slowly adding stock if necessary.
  6. Season with salt and pepper to taste.
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