White Bean Garlic Dip

This concoction was conceived when the hubby and I were engaged.  The photo really doesn't do it justice.  It's super easy--give it a try before judging based on awful photography!  I have the recipe smeared on an oily index card in my recipe binder, and I have no idea how I managed to hold onto it all this time and rarely use it, but I did.  

The first time we had it, Erin made it for us.  It also happened to turn out way, way too garlicky, but that was NOT Erin's fault.  The original recipe calls for roasted garlic bulbs, and we (being young and naive and in college) chose to take the easy route and put the equivalent amount of minced garlic into the blend.  Not roasted.  Let's just say the garlic was a little over the top.

The best part was, we'd made the dip for a group date.  It was a murder mystery dinner where we all came dressed up and played a part.  At least we all had garlic breath!  College coeds are so weird.

I did like the ease of just using minced garlic, so this is the recipe adapted as such.  It still packs a mean garlic punch, which we love, but if you're looking for more of an "essence" rather than "dominance," cut the amount of garlic in quarters, at least!

Drain and rinse your can of beans, then toss the beans together with the remaining ingredients into a blender or food processor.

Process the mixture until smooth, drizzling in enough olive oil to achieve desired texture and consistency.

Serve it at any temperature with french bread or bread sticks, pita chips or bread, as a sandwich spread, or with crudites.

White Bean Garlic Dip

1 can white beans, drained and rinsed
2 T tomato paste
2 tsp minced garlic (or 4 cloves garlic, minced)
salt and pepper, to taste
olive oil, to desired texture

Process first four ingredients in blender or food processor until smooth.  Drizzle in olive oil a little at a time until desired consistency is reached.  Serve dip at any temperature, with bread (french, bread sticks, pita bread, etc), pita chips or as a dip for crudites.