Рецепт Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos

by Eliot

Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos By Eliot, on August 17th, 2017 I love this stuff. And, I’ve been promising you this recipe since I posted beer-pickled jalapenos. Almost three weeks later I finally present Spicy White Bean Dip with Chili Oil and Beer-Pickled Jalapenos. That’s a mouthful. I was inspired to make this recipe after noshing on an appetizer at Oak & Ore (OKC). Spicy White Bean Dip with Beer-Pickled Jalapenos and Chili Oil By Debra I based this recipe on my Roasted Garlic and Rosemary Bean Dip. Ingredients 2 heads of roasted garlic 2 (15.5 oz. cans Cannellinni beans, rinsed and drained 1/4 c. extra virgin olive oil* 2 T. red wine vinegar sea salt and fresh ground pepper (to taste) chili oil and beer-pickled jalapenos (garnishes) Instructions Squeeze roasted garlic cloves from the roasted head and place in food processor. Add beans. In a 1 cup measuring cup, combine oil, vinegar, and salt and pepper. As food processor is running, add liquid ingredients. Process until smooth. Garnish with chili oil* and beer-pickled jalapenos. *I made mine extra spicy and used 1/8 c. chili oil and 1/8 c. olive oil in this batch. You can serve this appetizer with pita chips or crackers.  Dip and eat. You can serve this with crudité and enjoy a healthy snack. You can place a couple of spoonfuls in a wrap, drizzle with the oil and arrange jalapenos on top.   Fold and eat. You can even get crazy and make white bean nachos and sprinkle with feta.  Grab a tortilla chip and munch. Or, you can just grab a spoon and shovel it in. Seriously, the possibilities are endless. *I used a modified version of a chili oil recipe found here. Recipes   appetizer, cannellini beans, dip, jalapenos, olive oil, red wine vinegar, roasted garlic, white beans