Author Notes: Cannellini beans are incredibly soft when cooked, which is why they lend themselves so perfectly to dips. Here the somewhat bland beans are puréed with garlic and lemon juice — then, for a major flavor boost, topped with pan-fried fresh mint. (And does this dip ever turn out flavorful!)
Serve this robust dip with fresh bread slices, croutons, crackers, endive and radicchio Treviso leaves, or raw vegetable sticks. It makes for a sensational hors d’oeuvre or antipasto. —Viviane Bauquet Farre
For the pan-fried mint
cup extra virgin olive oil
cup loosely packed fresh mint leaves – large leaves torn in half
For the dip
cups cooked cannellini beans (or navy beans) – well drained
large garlic clove – skinned
tablespoon lemon juice
tablespoon extra virgin olive oil
teaspoon sea salt
freshly ground black pepper to taste
- Heat a small frying pan over medium-high heat. Add 2 tablespoons of the oil and mint leaves. Sauté until the leaves are crisp and dark green, about 1 to 2 minutes, stirring continuously. Transfer to a small bowl and add the balance of the olive oil. Set aside.
- Place the beans, garlic, lemon juice, oil, salt and pepper in the bowl of a food processor. Process until smooth, about 1 minute, scraping the sides of the bowl once. Transfer to a serving bowl. Make a well in the center of the dip, pour the fried mint and its oil inside, and serve.
- Cook’s note: The dip can be refrigerated for up to 3 days. Bring to room temperature before serving.
1 of 2
2 of 2