White Bean Dip
This is one of my hands down favorite dips, well along with my mango salsa of course! This one however is great for the fall and winter. I love it because it is simple, easy and quick not to mention a nutrient powerhouse. For those of you vegan’s out there, the feta can be easily switched for Braggs Amino’s, try a Tablespoon to start. The color will change slightly but the taste should be every bit as salty and relish!.
1 can Cannellini Beans drained
¾ cup Feta
Pinch of salt and pepper
1 Tablespoon fresh Rosemary chopped
2 Tablespoons Olive Oil
Preheat in the oven at 375°
Add the Cannellini Beans, Rosemary, Feta salt and pepper to a blender or food processor. Puree until almost smooth. With the motor running gradually add olive oil until dip achieves desired consistency. I prefer a thicker consistency before cooking. Place in an oven safe dish.
Warm in the oven for 10 minutes until the cheese is melted and the edges start to brown. Serve immediately with great bread or fresh veggies or opt to sere chilled.
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