White Bean Dip
30 oz. canned cannellini beans, rinsed and drained
1/4 cup any Vom Fass Extra Virgin Olive Oil
2 tbsp. Vom Fass Waldburg Balsam Calamansi Vinegar
1 shallot, finely minced
2 tbsp. finely minced Italian parsley
2 cloves garlic, finely minced
2 fresh sage leaves, finely minced
1 tbsp. sun-dried tomatoes, drained, rinsed and patted dry, finely minced
- salt and pepper, to taste
- fresh vegetables, crackers or crostini, for serving*
*A note about gluten: To make this recipe gluten free, serve with vegetables or gluten-free crackers.
In a medium mixing bowl, mash beans with a fork until broken up but not totally smooth; thoroughly mix in oil, vinegar, shallots, parsley, garlic and sage. Fold in tomatoes; season with salt and pepper to taste. Serve immediately or refrigerate, covered for up to 3 days.
Note: Dip is best served slightly cool or at room temperature.
Good to Know: VOM FASS Products are available only at the Kowalski's Woodbury Market.
Recipe courtesy VOM FASS Twin Cities and Chef Susan Denzer.