Bean and Ham Dip With Garlic and Rosemary |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
A tasty dip to serve with thick potato chips (like kettle cooked) or toasted slices of baguette. Recipe source: Chicago Tribune Good Eating. Ingredients:
4 garlic cloves |
2 sprigs fresh rosemary, leaves removed and coarsely chopped |
1/2 red onion, coarsely chopped |
1/2 cup coarsely chopped smoked ham |
1/4 teaspoon red pepper flakes (optional) |
2 (15 ounce) cans cannellini or 2 (15 ounce) cans navy beans, drained, rinsed |
1/2 teaspoon coarse salt |
fresh ground black pepper, to taste |
1/4 cup extra virgin olive oil |
Directions:
1. Place garlic, rosemary, onion,ham and red pepper flakes in a food processor; pulse to finely chop.
2. Add beans, salt and pepper to taste.
3. Slowly add olive oil with motor running until beans are pureed and a spreadable consistency, about 1 minute.
4. Adjust seasonings and serve with thick potato chips, pita chips or sliced, toasted baguette slices.
|
|