Garlicky White Bean Dip

Description

Source: TASTY PRIDE - TASTY

In a lifetime of happy kitchen memories, some of my best and brightest are the times I’ve spent cooking with boyfriends. Ben was my college boyfriend, so our kitchen was lean on luxuries but rich in young love. Paul was a bartender who worked nights, and making dinner was a ritual I looked forward to all day, our chance to share support and steal kisses during the brief window in which our schedules lined up. Dio loves to fill the kitchen with Greek pop music, singing and dancing up a storm, making me cry with laughter, and whispering S’agapó (Greek for “I love you”) in my ear. The meals are always a little beside the point, but there is a special alchemy in having the person I love most at my side that inspires some of my greatest creative cooking. One of my favorite dishes is this white bean dip, which was invented in the lean college years with Ben, but has stood the test of time as my dinner-party secret weapon. The steps make ideal work for two people—you and a lover, a partner, a best Judy, or whoever gives you love and inspiration in life right now—but is just as easily whipped up solo when your kitchen is awaiting its next muse. - Casey Elsass

Ingredients

• 2 garlic cloves, smashed, plus 1 clove, halved
• 6 sprigs of fresh thyme
• 4 fresh sage leaves
• ¼ cup olive oil, plus more for brushing
• 1 baguette or crusty loaf of bread
• 1 (15.5-ounce) can cannellini beans, drained and rinsed
• 1 tablespoon fresh lemon juice
• ¼ teaspoon red pepper flakes
• ¼ teaspoon kosher salt
• Freshly ground black pepper

Directions

1. In a medium saucepan, combine the smashed garlic, the thyme, sage, and olive oil.
2. Heat the saucepan over low heat, swirling the pan occasionally, until the sage crisps and the garlic just starts to brown, about 15 minutes.
3. Use tongs to transfer the prettiest sage leaf to a paper towel to drain.
4. Remove and discard the remaining sage, thyme, and garlic, leaving the oil behind in the pan.
5. Place a medium skillet or grill pan over medium-high heat.
6. Slice the baguette into rounds about ½ inch thick and brush both sides with olive oil.
7. Working in batches, toast the rounds for about 1 minute, until crispy and browned, and then flip and cook for about 1 minute on the other side.
8. As you remove the rounds, gently rub one side with the halved garlic clove.
9. Arrange the rounds on a serving plate or small cutting board.
10. Heat the infused oil in the pan from step 1 to medium and add the cannellini beans.
11. Sauté for about 5 minutes, stirring often, until the beans start to fall apart and become creamy.
12. Use a wooden spoon to smash half the beans, keeping the dip a bit chunky.
13. Add the lemon juice, red pepper flakes, salt, and a generous amount of pepper to the beans.
14. Stir to incorporate, then transfer the dip to a serving bowl.
15. Place the fried sage leaf on top, garnish with more black pepper, and serve with the toasted bread.

YIELD: SERVES 2