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White bean and garlic dip

Name: White bean and garlic dip with ginsecco recipe
Yield: 10
Ingredients: 10 garlic cloves, peeled; 2 tbs extra virgin olive oil; 2 x 400g can white beans, rinsed and drained; 150g creme fraiche; Zest & juice of 1 lemon; 1/3 cup (80ml) lemon infused olive oil, plus extra to drizzle; 1 bunch baby red radishes, washed, halved lengthwise; 1 bunch baby heirloom carrots (stalks on), washed; 6 baby cucumbers, cut into quarters lengthwise; 1/4 cup (60ml) elderflower cordial; 2 tbs caster sugar; Zest of 1 lemon, plus 1 tbs lemon juice; Ice cubes; 3 mint sprigs; 1 Lebanese cucumber, thinly sliced; 1/3 cup (80ml) good-quality gin; 750ml bottle prosecco

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https://healthimprovements.info/recipes/white-bean-garlic-dip-ginsecco-recipe/fxjh45yw — White bean and garlic dip with ginsecco

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by Dominic Smith

Nov 01, 2019

This garlicky dip recipe is perfectly complemented by a fresh gin spritz.

White bean and garlic dip

10 garlic cloves, peeled
2 tbs extra virgin olive oil
2 x 400g can white beans, rinsed and drained
150g creme fraiche
Zest & juice of 1 lemon
1/3 cup (80ml) lemon infused olive oil, plus extra to drizzle

Crudites

1 bunch baby red radishes, washed, halved lengthwise
1 bunch baby heirloom carrots (stalks on), washed
6 baby cucumbers, cut into quarters lengthwise

Ginsecco

1/4 cup (60ml) elderflower cordial
2 tbs caster sugar
Zest of 1 lemon, plus 1 tbs lemon juice
Ice cubes
3 mint sprigs
1 Lebanese cucumber, thinly sliced
1/3 cup (80ml) good-quality gin
750ml bottle prosecco

Method

1.

For the dip, preheat oven to 200°C. Place garlic in a small bowl and add olive oil. Season and stir to combine. Transfer to a piece of foil and wrap. Roast for 25-30 minutes until garlic is roasted and super soft. Remove from oven and cool.
2.

Place the roasted garlic, white beans, creme fraiche, lemon zest and juice in a food processor, and whiz until combined. Gradually pour in lemon infused olive oil and whiz until fully incorporated. Season to taste and transfer to a serving dish. Drizzle over extra lemon olive oil and serve with crudites.
3.

For the spritz, place the elderflower cordial, sugar and zest in a small saucepan over medium heat. Cook, stirring until sugar has dissolved. Remove from heat and cool completely. Meanwhile, fill a large jug with ice, add mint and cucumber. Pour over elderflower mixture, gin and prosecco and stir to combine. Serve immediately.