This is yummy cold or hot from the oven. Perfect sandwich spread or dip with pita chips mini toast triangles or veggies. White Bean and Rosemary Spread or Dip Ingredients: 1 tablespoon olive oil 1 medium to large onion, chopped 1 tablespoon fresh garlic, finely chopped or minced 1 teaspoon dried rosemary, chopped - FRESH IS BEST! 2 (15 ounce) cans of Great Northern white beans, place in a sieve and rinsed then drained 1-1/3 tablespoons white wine vinegar -> Can be replaced with apple cider vinegar. a pinch of crushed red pepper flakes OR a dash of Tabasco sauce salt to taste paprika Method: Preheat oven to 350 degrees. Heat olive oil in a medium saucepan over medium heat. Slowly saute onions, garlic and rosemary until soft. In a food processor or blender, blend the onion mixture, beans, vinegar, red pepper/Tabasco Sauce and salt until smooth.NOTE: If you want to add 3/4 cup Parmesan or Romano cheese to the mixture it adds a delicious flavor. It's up to you. Transfer mixture to a medium baking dish and garnish with paprika. Bake uncovered in oven for 25 to 30 minutes.
For now this blog will contain recipes and from time-to-time, some personal thoughts.
Tuesday, May 18, 2010
White Bean and Rosemary Spread or Dip
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