by ADRIENE
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ADRIENE's Notes:
Expand2 grilled red peppers (peeled & seeded) Ask a question about this ingredient
4 cups cannellini beans (cooked) Ask a question about this ingredient
1 lemon Ask a question about this ingredient
15 garlic cloves Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
2 tablespoons chopped basil Ask a question about this ingredient
3 tablespoons feta cheese Ask a question about this ingredient
Pre-heat the oven to 300 degrees. Put the peeled garlic cloves in a small dish, cover the garlic with olive oil and foil. Bake in the oven until the cloves are soft all the way through, about 45 minutes. (Use the left over oil for sauteed veggies or salad dressings after you make the dip.)
Ask a question about this stepPut the beans, juice of 1 lemon, peppers (peeled and seeded), roasted garlic cloves, 1 1/2 tbs.basil, and 2 tbs. roasted garlic oil in the food processor and blend until smooth. Add water if it needs to be thinned out. Adjust the seasoning with salt and pepper.
Ask a question about this stepPeel and small dice 1/2 a seedless cucumber. Put the dip in a serving bowl or platter and top with the crumbled feta cheese, chopped basil and diced cucumber. This step can be omitted, but I think it adds a great texture and flavor to the dip.
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I'm making this dip for Labor Day and can't wait for my guests to dip in. Sounds wonderful.