Lemon and rosemary play well with our Nocellara with just a touch of garlic and chile pepper.
2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil, plus more for finishing
1 sprig rosemary (additional sprigs for garnish)
1-2 dried arbol chiles
1.5 cups (one 15 oz can) cooked white beans, drained
4 oz fresh goat cheese
zest from half a lemon
2 TBS fresh lemon juice
1 very small garlic clove, microplaned
½ tsp kosher salt
In a small skillet or saucepan heat 2 TBS Olio Taibi Nocellara Extra Virgin Olive Oil over medium heat with rosemary sprig and arbol chiles. Toast until chiles and rosemary are darkened, about 5 minutes. Discard chiles and rosemary. Let infused oil cool.
In a food processor, combine beans, goat cheese, lemon zest, lemon juice, garlic, salt and cooled infused oil. Buzz until smooth. Taste and add more salt, if needed.
Plate dip in a shallow bowl, garnish with additional rosemary sprigs and a generous drizzle of Olio Taibi Nocellara Extra Virgin Olive Oil.
If you like to cook your beans from dried beans, we suggest cooking your beans with a glug of Olio Taibi Nocellara Extra Virgin Olive Oil and a couple sprigs of rosemary for added flavor to your dip.