Gayle's Cannellini Spread or Dip
Lisa 'Gayle' Goff
- 4 oz
- ounces olive oil
- 2 clove
- garlic, minced
- 2 small
- roma tomatoes, diced
- 15 1/2 oz
- can of cannellini beans
- 1/2 oz
- fresh parsley, coarsly chopped
- sea salt to taste
- fresh ground black pepper to taste
Remove from the heat and carefully add minced garlic. As soon as you smell the aromatics of the garlic (you do not want the garlic to get overly brown), add the tomatoes and stir well.
Return pot to the stove over medium heat and add cannellini beans. Simmer for 10 minutes stirring occasionally.
Season to taste with salt and pepper. Remove from stove, and let cool slightly. Fold in parsley. Using blender or food processor, pulse blend just until the beans are broken up but not pureed, leaving some texture. You can add more olive oil to the mixture if you like it thinner.
Cool to room temperature
*options serve with a small dollop of plain yogurt, greek yogurt or sour cream and a sprig of italian parsley for garnish