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White Bean Goat Cheese Dip

August 29, 2022

Every party needs a good dip. Combine white beans, fresh goat cheese, and our bold Nocellara for your next party!

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White Bean Goat Cheese Dip

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Lemon and rosemary play well with our Nocellara with just a touch of garlic and chile pepper.

Author:

Olio Taibi

Image of White Bean Goat Cheese Dip

Ingredients

  • 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

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Directions

  1. 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.

  2. 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.

  3. Plate dip in a shallow bowl, garnish with additional rosemary sprigs and a generous drizzle of Olio Taibi Nocellara Extra Virgin Olive Oil.

Recipe Note

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.

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