Recipe by Veronica Foods
2 Tablespoons Tuscan Herb Infused Olive Oil – extra for drizzle
2 Tablespoons of Portuguese Chiquitita EVOO
½ cup of water
2 sliced garlic cloves
1 medium escarole (or kale) hand torn
¼ cup of dry white wine
1 – 15oz can of cannellini beans
½ teaspoon finely chopped rosemary
Fresh lemon juice from ½ small lemon.
Crackers for serving
Veggies for serving
Combine Tuscan Herb Infused Olive Oil and the Portuguese Chiquitita, heat in a large sauté pan over low heat, add the garlic, and cook until just starting to soften (about 1 min). Increase heat to medium and add escarole (or kale) and cook until wilted. Stir in the white wine, ½ of water, cannellini beans and a pinch of salt. Bring to a boil, stirring occasionally. Stir in rosemary and cook until most of the liquid is reduced. Remove from heat and cool for 10-15 min. Using a food processor (or blender) – blend until smooth – consistency should be similar to spinach dip. Place dip in in a bowl and refrigerate for at least 2 hrs. When serving – season dip with lemon juice salt to taste and drizzle some Tuscan Herb Infused Olive Oil. Serve with crackers or veggies to dip.