Cannellini Bean Dip With Pan-Fried Mint

Cannellini Bean Dip With Pan-Fried Mint
4 from 1 ratings
Cannellini beans are incredibly soft when cooked, which is why they lend themselves so perfectly to dips. Here, the somewhat bland beans are puréed with garlic and lemon juice — then, for a major flavor boost, topped with pan-fried fresh mint. (And does this dip ever turn out flavorful!) Serve this robust dip with fresh bread slices, croutons, crackers, endive and radicchio Treviso leaves, or raw vegetable sticks. It makes for a sensational hors d’oeuvre or antipasto.
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup loosely packed fresh mint leaves, large leaves torn in half
  • 3 cup cooked cannellini beans or navy beans, drained
  • 1 large clove garlic, peeled
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon sea salt
  • freshly ground black pepper, to taste
  1. Heat a small frying pan over medium-high heat. Add 2 tablespoons of the oil and the mint leaves. Sauté until the leaves are crisp and dark green, stirring continuously, about 1-2 minutes. Transfer to a small bowl and add the remaining olive oil. Set aside.
  2. Place the beans, garlic, lemon juice, oil, salt, and pepper, to taste, in the bowl of a food processor. Process, scraping the sides of the bowl once, until smooth, about 1 minute. Transfer to a serving bowl. Make a well in the center of the dip, pour the fried mint and its oil inside, and serve.