Creamy Cannellini Dip

A smooth, garlicky dip that is dairy-free, gluten-free, and vegan. The creaminess of the cannellini beans is enhanced by the richness of the confit garlic and shallots, and cut with the acidity and brightness of lemon juice and zest. A well balanced flavour profile that is full of protein, fibre, iron, B vitamins, & more!

Serve with crackers, bread, or veggies for dipping.

Yield: One serving bowl of dip to serve as an appetizer or snack

Ingredients:

2 cans cannellini beans (14-15 oz cans, also called white kidney beans)
10 cloves garlic, peeled
1 large shallot (or 2 small), peeled and thinly sliced
4-5 sprigs of fresh thyme
Olive Oil
1 tbsp lemon juice
2 tsp lemon zest
½ cup baby spinach, chopped finely
Salt and pepper

Method:

1.    Place shallot slices, peeled garlic cloves, and 4-5 sprigs of fresh thyme in a small deep pot. Pour olive oil on top until ingredients are covered by about ½”. The smaller the pot you use, the less olive oil you will need.

2.    Heat to medium-low, and allow the oil to gently confit (cooked slowly in fat/oil) the garlic and shallots. Do not allow the oil to come to a boil so that it does not burn the contents. The goal is a gentle simmer, so that the garlic and shallots can slowly cook and infuse the oil with their flavour. This takes about 40 – 60 minutes. Occasionally stir and check. When the shallots are soft, and the garlic cloves mash easily with a fork/spoon, the confit is ready. Turn off the heat and set aside. Allow to cool to room temperature. You can also do this step a day ahead, and keep covered in the fridge until ready to use.

3.    Strain the oil so that the oil is separate from the garlic and shallots. Remove the thyme and discard.

4.    Drain and rinse two cans of cannellini beans. Place beans, lemon juice, lemon zest, salt, and pepper in a food processor.

5.    Set 3-4 cloves of confit garlic and a few confit shallot slices aside to use as garnish for the top of the dip. Pour the rest of the confit mix, along with 2 tbsp of the flavoured oil, into the food processor.

6.    Process until smooth. You can slowly drizzle more of the flavoured oil into the mix as it is mixing, until you have a smooth and creamy texture. Taste and adjust for seasoning – see if it needs more salt, pepper, or lemon juice.

7.    Add in the chopped spinach and pulse until mixed in. Pour into a serving bowl and top with confit garlic cloves + shallot slices that were set aside. Drizzle a little bit of the flavoured oil on top with a spoon. Serve with crudite, fresh bread, or crackers. Enjoy!