White Bean Dip

I found this recipe on Good Things Catered. We had David's family over to watch the USC game and celebrate the new year. I really liked how this came out. It was really good on crackers. Since there were only a couple of us, I would probably half it as I have quite a bit left over. Other wise, I didn't make any adjustments and I would definitely make it again.


White Bean Dip
Source: Good Things Catered

Ingredients:
2 (14oz.) cans of white beans, drained and rinsed
2 Tbsp of butter
1 large onion, finely chopped
1/4 tsp of salt
2 garlic cloves minced
1 1/2 Tbsp of chopped fresh parsley
1 tsp of thyme
1/2 tsp of freshly ground pepper
1/4 cup of water
1 1/2 Tbsp. of fresh lemon juice
1/4 cup of extra-virgin olive oil

Directions:
In a small saucepan, melt butter over medium heat. Then add salt and onion and cook the onion until it is lightly golden, about 10 minutes. Add garlic, parsley, thyme, and pepper and cook until fragrant, about 30 seconds. Deglaze pan with water and lemon juice, scraping up all browned bits.

In the food processor, add onion mixture and half of the white beans and pulse, until starting to smooth. Turn food processor to on and add the olive oil slowly while blending until smooth. Pour the bean mixture into a medium bowl and fold in remaining whole beans. Add more salt and pepper if needed.

Serve with toasted slices of bread or crackers.