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Marc Murphy's White Bean Dip

Serves 4

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INGREDIENTS
  • 3 garlic cloves, peeled and sliced in half

  • 1/3 to 1/2 cup extra-virgin olive oil

  • 2 19-ounce cans white beans, such as cannellini, rinsed and drained

  • 2 tablespoons Dijon mustard

  • 4 anchovy filets packed in oil, drained

  • 2 tablespoons freshly squeezed lemon juice

  • Kosher salt and pepper

  • Warm pita chips, for serving

PREPARATION

In a small pot over high heat, add garlic and enough oil to cover. Bring to a boil and remove from heat. Set aside and let slightly cool.

Place the oil, garlic, beans, mustard, anchovies and lemon juice in the bowl of food processor. Pulse until purée is smooth. If it seems too thick, add more olive oil. Season with salt and pepper, and serve with pita chips alongside.

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