White Bean Dip
White Bean Dip
4 cans of different Goya white beans -- drained and rinsed (cannelini, navy, small white)
1 small, sweet onion
6 cloves garlic
2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp cumin
1/2 tsp hot ground chile pepper powder
3/4 cup extra virgin olive oil
1/4 cup lemon juice
Mince onions and garlic or chop fine in a food processor.
Add all remaining ingredients and beans (either in a bowl or the food processor) and "mush up". If using a food processor, add largest beans first and pulse then add remaining beans and pulse until lumpy. This should not be a puree -- but a lumpy mix. I use a potato masher or dough cutter if using a bowl.
Add more olive oil for consistency and salt, pepper, lemon juice and hot pepper to taste.
I prefer Indian ground hot red chile powder over cayenne pepper -- but cayenne is fine. This is not chile powder that you put in chile -- just plain ground red chile pepper powder.
Excellent as a dip on chips or in quesadillas.