Recipe courtesy of David Burtka
From:
Food Network Magazine
Creamy Escarole and White Bean Dip
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 357
- Total: 25 min
- Active: 25 min
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
- 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.
- 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.
- Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.