Creamy Cannellini Bean Dip
- 2 x 400 g Tins of Cannellini Beans
- 1½ tbsp Milk
- 1 tbsp Olive Oil
- ½ tsp Salt
- Blending the Base
Start by combining two tins of rinsed cannellini beans with 1½ tablespoons of milk in a food processor or using a stick blender. Process these ingredients until you reach a smooth consistency. The milk helps to soften the beans, facilitating a smoother blend and adding a touch of creaminess to the dip.
- Heating the Puree
Once blended to smooth perfection, transfer the bean purée into a saucepan. Warm it over a low to medium heat, making sure to stir regularly. This step is critical to prevent the dip from sticking to the bottom of the saucepan and make sure an even, softly heat throughout the mixture.
- Final Touches
Before serving, season the dip with half a teaspoon of salt to enhance its flavors. Finally, drizzle a tablespoon of olive oil over the top of the dip. The olive oil not only adds a rich, silky texture but also complements the creamy beans beautifully.
