Categories: Appetizers
Ingredients
- 1/4 cup olive oil, plus more for drizzling
- 3 garlic cloves, very thinly sliced
- 1 medium heat escarole, hand-torn into large pieces
- 1/4 cup dry white wine
- 15 oz. can cannellini beans (do not drain)
- Kosher salt
- 1/2 tsp finely chopped fresh rosemary
- Fresh lemon juice, to taste
- Crackers and/or crudites, for serving
Directions
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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, 3-5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans 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.
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Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed. Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
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Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.