|The Dip of Dips!|
My favorite kind of dip is White Bean (fill in the blank). I love the nutty flavor of white beans and how they can hold up to all kinds of different flavor combinations. My most recent dip creations was one of the most tasty dips of all the dips, Caramelized Onion and Roasted Garlic White Bean Dip!
But really you can combine any flavors that please your palate.
Here are some of my favorite combos
Sweet Basil and Sun Dried Tomato
Cilantro, Lime, Chipotle
Roasted Red Pepper and Kalamata Olive with swirls of reduced Balsamic Vinegar
White Bean Dip wth Caramelized Onions and Roasted Garlic
2 cans white beans, drained and rinsed
2 bulbs of garlic
3 medium yellow onions
2 tablespoons olive oil
1 tablespoon dried thyme
Salt and Pepper to taste
Preheat oven to 425 F. Wrap two bulbs of garlic in foil. Bake in oven for 25-30 mins or until the garlic cloves are very soft and fragrant. When garlic is done, remove from oven and allow to cool slightly so you can squeeze out the cloves without burning yourself (lesson learned. Ouch!)
Cut onions into thin slices and cook over medium low heat for 35-40 minutes. Stay close by because you need to stir the onions often. Cook until they are golden brown and very soft. When the onions are close to done, add salt and the thyme. Stir to combine and remove pan from heat.
Both the garlic and onions can be cooked a day in advance!!
Place the white beans in a large food processor with the olive oil and pulse until it is all combined. Turn the machine on and stream in 2-4 tablespoons of water. You want the bean mixture to become a silky smooth mixture. When the beans are blended and velvety add garlic cloves and mix until combined. Once everything is satiny soft, reserve 2 tablespoons of the onions and add the rest to the food processor. I processed the onions until the dip was pretty smooth but if you prefer more texture, just give it a few pulses. Spoon the dip into a bowl and top with the reserves onions. Serve with whatever you like or just eat with a tiny spoon!