The dip is great for entertaining, and is a perfect addition to a vegetable plate. Or you can turn it into a meal by topping it with a Mediterranean Salad
Needed for this Recipe:
3 – 15.5 oz cans of white cannellini beans, drained (or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 cup Sunshine Coast Olive oil Co. Wild Anithos Fernleaf Dill Olive Oil
1 Tablespoon fresh squeezed lemon juice
Sea salt to taste
Additional Sunshine Coast Olive Oil Co. UP-Certified Extra Virgin Olive Oil for drizzling
Place the beans, garlic, dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
1 cup cucumber cut into ½” diced
1 cup fresh tomatoes diced or cherry tomatoes cut in half
2 tablespoons fresh chopped flat leaf parsley,
½ cup feta cheese
½ cup pitted olives, coarsely chopped or halved
¼ cup Sunshine Coast Olive Oil Co. Wild Anithos Fernleaf Dill Olive Oil or Agrumato-Style Lemon Olive Oil
2 tablespoons Sunshine Coast Olive Oil Co. Aged Dark Champagne Balsamic
1 teaspoon sea salt
fresh ground pepper to taste
Optional: Sunshine Coast Olive Oil Co. Ultra-Premium Olive Oil for drizzling.
Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne vinegar with the salt until dissolved. Add the olive oil and pepper and whisk to combine. Pour over the vegetables and allow to marinate, refrigerated, but for no more than an hour.
To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil (either a Ultra-Premium Certified Extra Verion Olive Oil or one of the flavoured oils used above). Serve cold with pita or grilled flatbread.