Warm White Bean Dip with Sweet Red Onions
Slow cooked red onions add sweetness to the rich texture of this bean dip. Serve this with crostini (see Sidebar),vegetables or pita chips for dipping. In case of leftovers, see the note below.
Makes 3 ½ cups
- 1 medium (about 8 ounces) red onion, peeled and cut into large chunks
- 2 tablespoon olive oil
- Two 15-ounce cans white beans (cannellini), drained and rinsed
- ¼ cup diced bottled roasted red peppers
- ¼ cup chopped flat-leaf (Italian) parsley
- 2 tablespoons freshly squeezed lemon juice
- A few dashes hot red pepper sauce (optional)
- 2 scallions, trimmed and sliced thin (about ¼ cup)
- Fit the chopping blade into the work bowl. Chop the onion with 3 quick pulses. They should be very coarsely chopped. Scrape down the sides of the bowl. Remove the measuring cap from the lid. Add the oil and cook at 100 C on speed 2 for 12 minutes.
- Replace the measuring cap in the lid. Add the white beans and cook at 80 C on speed 2 for 8 minutes. Scrape down the sides of the bowl. Add the roasted peppers, parsley, lemon juice and hot sauce, if using. Pulse twice to mix into the dip.
- Scrape the dip into a serving bowl and scatter the scallions over the top. Serve warm with crostini. (See Sidebar on page 35.)
Any leftover dip can be served cold as a dip, piled into a pita pocket, or spread on crackers. It also makes an excellent substitute for mayonnaise when making tuna salad.
Crostini—little toasts—are perfect for floating on soups, crumbling into salad and as a dipper for dips.
One thin French baguette, cut into ½-inch slices
- Heat the oven to 350°F.
- Lightly brush both sides of each slice of bread with oil. Arrange the bread on a baking sheet and bake until golden brown and crisp, about 12 minutes. Remove and cool. Crostini will keep in a tightly covered container at room temperature for up to 2 days. If the weather is humid, you may want to recrisp them in a 350 F oven for 2 to 3 minutes.