2 cans white beans (such as cannelloni or great northern), rinsed and drained
1 head roasted garlic, cloves removed from peels
1/4 cup extra-virgin olive oil
1 teaspoon herbes de provence
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 tablespoon red wine vinegar
3 tablespoons grated or shaved Parmesan, for garnishing
Sea salt, for garnishing
In the bowl of a food processor, combine the beans, the roasted garlic, olive oil, herbes de provence, salt, pepper, cayenne, and red wine vinegar and process until smooth, stopping to scrape down the sides of the bowl, as necessary. (If the dip seems too thick, thin with a bit of chicken broth or water.)
Transfer to a saucepan and heat gently over low heat until warm. (Dip may also be served at room temperature if desired.) Transfer to a shallow serving bowl or wide rimmed plate, smooth the top with the back of a spoon. Garnish with Parmesan, and salt and pepper. Serve with crostini or crackers.
--Adapted from Emeril Lagasse
1 head roasted garlic, cloves removed from peels
1/4 cup extra-virgin olive oil
1 teaspoon herbes de provence
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 tablespoon red wine vinegar
3 tablespoons grated or shaved Parmesan, for garnishing
Sea salt, for garnishing
In the bowl of a food processor, combine the beans, the roasted garlic, olive oil, herbes de provence, salt, pepper, cayenne, and red wine vinegar and process until smooth, stopping to scrape down the sides of the bowl, as necessary. (If the dip seems too thick, thin with a bit of chicken broth or water.)
Transfer to a saucepan and heat gently over low heat until warm. (Dip may also be served at room temperature if desired.) Transfer to a shallow serving bowl or wide rimmed plate, smooth the top with the back of a spoon. Garnish with Parmesan, and salt and pepper. Serve with crostini or crackers.
--Adapted from Emeril Lagasse
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