Recipe courtesy of David Burtka

Creamy Escarole and White Bean Dip

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling

3 cloves garlic, very thinly sliced

1 medium head escarole (about 12 ounces), hand-torn into large pieces

1/4 cup dry white wine

1 15-ounce can cannellini beans (do not drain)

Kosher salt

1/2 teaspoon finely chopped fresh rosemary

Fresh lemon juice, to taste

Crackers and/or crudites, for serving

Directions

  1. Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes.
  2. Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
  3. Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.

Escarole and Bean Soup

White Bean Dip with Pita Chips

White Bean and Chicken Chili

White Bean and Arugula Salad

Lighter Creamy White Bean Dip

Lighter Creamy White Bean Dip

White Bean Dip

White Bean Dip

🤤 More Drool-Worthy Recipes