I love this stuff.
And, I’ve been promising you this recipe since I posted beer-pickled jalapenos.
Almost three weeks later I finally present Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos.
That’s a mouthful.
I was inspired to make this recipe after noshing on an appetizer at Oak & Ore (OKC).
I based this recipe on my Roasted Garlic and Rosemary Bean Dip.
Ingredients
- 2 heads of roasted garlic
- 2 (15.5 oz. cans Cannellinni beans, rinsed and drained
- 1/4 c. extra virgin olive oil*
- 2 T. red wine vinegar
- sea salt and fresh ground pepper (to taste)
- chili oil and beer-pickled jalapenos (garnishes)
Instructions
- Squeeze roasted garlic cloves from the roasted head and place in food processor. Add beans.
- In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper. As food processor is running, add liquid ingredients. Process until smooth.
- Garnish with chili oil* and beer-pickled jalapenos.
*I made mine extra spicy and used 1/8 c. chili oil and 1/8 c. olive oil in this batch.
You can serve this appetizer with pita chips or crackers. Dip and eat.
You can serve this with crudité and enjoy a healthy snack.
You can place a couple of spoonfuls in a wrap, drizzle with the oil and arrange jalapenos on top. Fold and eat.
You can even get crazy and make white bean nachos and sprinkle with feta. Grab a tortilla chip and munch.
Or, you can just grab a spoon and shovel it in.
Seriously, the possibilities are endless.