Thursday, June 6, 2013

Spicy White Bean Dip

I do so love that Tuscan bean called the cannellini bean.  It is so creamy and its hull is so tender, that I knew immediately this recipe was a winner.  Sciabica's Manzanillo Variety Fall Harvest Olive Oil pairs perfectly with this bean!

Spicy White Bean Dip
by Mary M
adapted from White on Rice Couple

1-15 ounce can of cannellini beans, rinsed
1 teaspoon sesame oil
2 teaspoons soy sauce
2 Tablespoons Sriracha sauce
1 clove garlic
1/2 teaspoon curry powder
juice of 1/2 lime, or about 1 Tablespoon
1/4 cup of water, as needed
1 small circumference baguette, garlic clove and olive oil

Mix all ingredients EXCEPT FOR THE WATER in a blender or food processor and blend until creamy.  For added creaminess, gradually add water until the consistency meets with your approval.  Scrape into a serving bowl and drizzle with a little more olive oil (hey, why not??).

Slice the baguette into small rounds, and toast under the broiler.  Rub each piece of toast with 1/2 piece of garlic and brush with Sciabica's Manzanillo Variety Fall Harvest Olive Oil.  Top with the bean dip and enjoy!

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