White Bean and Pine Nut Dip

After the heyday of Pie Week, I thought we all deserved a return to something healthy, so it is in that spirit that I present this lusciously smooth and delicious White Bean and Pine Nut Dip.

But just because we’re talking healthy, that doesn’t mean we’re sacrificing flavor—not at all, because in addition to deeply browned pine nuts (YUM!!) this lovely dip is made with garlic infused oil! More YUM!!!!!

And the best part is that it comes together in just a few minutes with pantry and fridge staples.

If you’re looking for something light and easy to put out before the big meal next week that will satisfy pretty much everyone, this vegetarian and vegan appetizer, seems a slam dunk…after dunk after dunk!!!

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White Bean and Pine Nut Dip

Makes at least 8 servings

Prep Time: 15 minutes

Ingredients

• ¼ cup pine nuts

• ¼ cup grapeseed oil

• 1 large garlic clove, peeled

• One 15-ounce can cannellini beans, drained and rinsed

• 1 ½ teaspoons kosher salt

• ¼ teaspoon black pepper

• Scant ½ cup water

• Pinch red pepper flakes

The Recipe

1. Place a fine mesh sieve over a small bowl. Heat a small saucepan over medium heat and when it’s hot add the oil and pine nuts. Swirl and stir the nuts for 4-5 minutes, until they are golden brown. Watch carefully because they can go from just right to burned in a flash. Pour the oil and nuts into the sieve and let drain. Place the nuts on a piece of paper towel to continue to drain further and cool a bit.

2. Finely grate the garlic into the hot oil (you could also mince it if that’s easier).

3. Place the beans, salt, pepper, water and red pepper flakes into a blender. Set aside ¼ of the nuts and place the rest into the blender. Blend until mixture is very smooth. With the motor running, slowly stream in the garlic infused oil and blend until the mixture is smooth.

4. Transfer to a small bowl and garnish with the remaining pine nuts. Serve immediately or chill for up to two days. Let come to room temperature before serving.

Enjoy!

Note: Recipe adapted from Bon Appétit Magazine. I added a pinch of red pepper flakes.