RECIPE: Tarragon and Lime White Bean Dip
Well, I hope you all are planning on being hungry this month! I’m hosting SnB at my house this month which means I have even more reason to spend some quality time in the kitchen! When I posted about my roasted red pepper hummus I asked for other smart snacking suggestions - especially dips for veggies and several of you suggested white bean and herb dips. I don’t know why I hadn’t thought of that. We’ve made such dips around here before and one of our local Italian restaurants serves a really great one surrounded by olive oil and topped with fried garlic when they bring the before dinner bread. So thank you all very much for the reminder!
It seems there are many a recipe that calls for rosemary as the primary (and often only) herb in white bean dips. But I’ve really enjoyed some white bean soups that had tarragon in them so I decided to mix it up for my version. Tarragon is the primary herb, but since it is a pretty delicate and mild flavor it is supported by a bit of basil and rosemary. I also chose to use lime for the acid (mostly because I wasn’t thinking ahead when I went to the grocery, but I *love* lime). I also chose to roast the garlic to make it more mild so it wouldn’t overpower the tarragon. To round out the flavor I chose to use smoked sea salt, though if you do not have any handy kosher salt will be fine (cut amount by half if using regular table salt).
Tarragon and Lime White Bean Dip
- 1 - 14oz can Canellini Beans, Low or No Sodium preferred
- 5 cloves roasted garlic
- 1 lime, juice only
- 1½ Tbl fresh tarragon, coarsely chopped and lightly packed
- ½ Tbl fresh basil, coarsely chopped and lightly packed
- ½ tsp fresh rosemary, coarsely chopped
- ½ tsp coarse smoked salt, or to taste
- ¼ tsp fresh cracked pepper
- dash cayenne pepper
- ¼ C extra virgin olive oil
Place drained and well rinsed beans, garlic, lime juice, herbs and seasonings into food processor and pulse until contents are roughly chopped and combined. Place olive oil in auto drip tube and run until a paste is formed and all of the oil is incorporated. If you do not have an auto drip tube, add olive oil in small amounts by hand. Adjust seasonings if necessary. Makes about 2 cups and keeps in fridge for about 1 week. Serve with crackers, pita chips or fresh veggies.
