Ingredients
Dip base
- 1 can / 15 1/2 oz cannellini beans, drained and rinsed
- 4–6 soft garlic confit cloves, or to taste
- 2 tsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 1/4 cup reserved garlic confit oil or extra-virgin olive oil
- 1 Tbsp extra-virgin olive oil or garlic confit oil, for finish
- 2 tsp finely minced fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
Optional garnish
- Extra rosemary, lemon zest, cracked pepper, chili flake, or whole confit cloves
Prep Method
- Place cannellini beans, garlic confit cloves, and lemon juice in a food processor fitted with a steel blade.
- Pulse until the beans are roughly chopped.
- With the motor running, slowly stream in 1/4 cup garlic confit oil until the mixture is smooth.
- Transfer to a small bowl. Stir in rosemary, lemon zest, and the remaining 1 tablespoon oil.
- Season with kosher salt and freshly ground black pepper. Adjust lemon, salt, and oil to taste.
Finish + Service
- Spoon into a shallow bowl, swirl the top, and finish with garlic confit oil.
- Garnish with minced rosemary, lemon zest, cracked pepper, and a few soft confit cloves.
- Serve with garlic-confit focaccia, pita chips, crudité, roasted vegetables, sandwich builds, or Mediterranean boards.
Holding / Storage Notes
- Serve immediately or hold refrigerated in an airtight container up to 3 days, following normal cold-holding procedures.
- Bring close to cool room temp before service for better texture; refresh with lemon juice and garlic oil if it tightens after chilling.
Scaling Notes
- Scale by can count: each 15 1/2 oz can of beans yields about 2 cups finished dip.
- For catering, blend base slightly looser than final target; beans thicken as they chill.
- Chef-taste acid and salt after chilling before packout.