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While in Napa recently, I found and loved a white bean dip at Thomas Keller’s Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt.
In my own concoction, I whizzed together white beans, olive oil, fresh herbs, and the star—a head of roasted garlic. Just buy good crusty French baguette, and you’ll start to feel a little like Thomas Keller yourself.
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 head roasted garlic
- 2 tablespoons olive oil
- The leaves of 1 stem of fresh rosemary
- The leaves of 3 stems of fresh thyme
Add all the ingredients to a food processor and puree until smooth.
To roast garlic, slice off the top quarter of the garlic, wrap in foil, and bake at 350 degrees F for 1 hour. Then, squeeze out all the flesh.print this recipe