I love garlic flavored dips. This one is no exception. I made this recently for the girl’s night that I host here at the house. I’m pretty sure the girls liked it because there wasn’t much leftover. That’s how I know something is good!
I think we would have indulged even more if we didn’t have to go home on to our hubbies on Friday night with garlic breath. Not the best greeting for him after a long week at work, huh?
But this dip is so worth the garlic breath. Or you can leave out the garlic all together. You’ll enjoy it either way.
This recipe uses avocado oil which is something new to my kitchen in the last few months. Where did I find it? Costco. You know I’m in love with that place,right?
I love the flavor in the avocado oil. It’s more subtle than olive oil and it’s really healthy for you too. Don’t get me wrong I love using extra virgin olive oil. But it does have a very distinct that can take over in a dressing or dip.
So I thought this would be the perfect opportunity to introduce you to avocado oil in my recipes. I’m delighted with the results. If you don’t have avocado oil, olive oil will work just fine.
Have I ever mentioned how much I like appetizers? Anyone want to have an appetizer dinner with me? We all just come and share and eat dips, bites and smidgens for hours upon end.I think it sounds fabulous.
I also think I’m gonna try to serve this up for dinner some night and see what kind of reaction I’ll get. I don’t know about the rest of the family but I would be perfectly fine with this and some pita chips. P.S. That’s homemade pita bread in the background. Yum! (Recipe coming soon.)
The funny thing is 10 years ago I turned my nose up even at the sound of the word bean. Now I find myself using them in Mexican dishes, soups, dips, you name it. It just goes to show that if you keep trying something eventually you might like it.
I really hope that’s not true with seaweed because I have no desire to like that stuff! Have you ever tried it? It’s absolutely terrible.
But on a more positive note….Have a splendid week!
Til we meet and eat again,
- 1 15.5 oz can cannellini beans
- 2 Tablespoons avocado oil (or olive oil)
- 1 small clove garlic, minced
- ¼ teaspoon thyme, crushed
- ¼ teaspoon rosemary, crushed
- ⅛ teaspoon kosher salt
- 3 slices bacon, cooked and crumbled
- Rinse and drain beans.
- Process in food processor until fairly smooth.
- While pulsing add through oil through chute. Continue to process until smooth. Add garlic, thyme, rosemary, salt. Stir in bacon just before serving.
- Serve with pita chips, crackers, veggies, etc.
Linked to: Tater Tots and Jello