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Author:
Kevin Curry
White Navy Bean Dip on Sourdough Toast
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White Navy Bean Dip on Sourdough Toast
Ingredients for 16 servings
Substitution
Note
serving size: ~4 tablespoons
- 1 garlic bulb
- 1 teaspoon of olive oil
- pinch of sea salt
- 2 cans (30oz) white beans
- 1/4 cup olive oil
- 1 tbsp The Fit Cook Land herb seasoning
- 1 tsp white or black pepper
- Juice from 1 lemon
- Sea salt & pepper to taste
Steps
Step 1
Set oven to 400F/204C.
Step 2
Chop the top 1/4 off a bulb of garlic to reveal the cloves. Add a drop of oil and a pinch of sea salt. Wrap in foil and bake for 45 minutes until soft. Allow to cool (to touch) before proceeding.
Step 3
Add all of the ingredients to a blender, making sure to squeeze out ALL of the roast garlic. Pulse blend until you reach your desired texture, then season to taste with sea salt & pepper.
Step 4
Store in an airtight container in the fridge and use as a dip for veggies…or on toast!
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White Navy Bean Dip on Sourdough Toast
Kevin Curry
INGREDIENTS
serving size: ~4 tablespoons
- 1 garlic bulb
- 1 teaspoon of olive oil
- pinch of sea salt
- 2 cans (30oz) white beans
- 1/4 cup olive oil
- 1 tbsp The Fit Cook Land herb seasoning
- 1 tsp white or black pepper
- Juice from 1 lemon
- Sea salt & pepper to taste
INSTRUCTIONS
-
Set oven to 400F/204C.
-
Chop the top 1/4 off a bulb of garlic to reveal the cloves. Add a drop of oil and a pinch of sea salt. Wrap in foil and bake for 45 minutes until soft. Allow to cool (to touch) before proceeding.
-
Add all of the ingredients to a blender, making sure to squeeze out ALL of the roast garlic. Pulse blend until you reach your desired texture, then season to taste with sea salt & pepper.
-
Store in an airtight container in the fridge and use as a dip for veggies…or on toast!
