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White
Bean and Sherry Garlic Dip
 A
lovely smooth blended dip full of flavour which goes exceptionally
well with raw vegetables such as carrots, celery and summer
salads. For this recipe we have served the dip along side
hot potato wedges, the bite comes from the garlic and cracked
black pepper with a hint of sherry vinegar. Great for the
tapas table!
You
will need:
2
- 3 Large potatoes
200g Jar white beans
1 Garlic clove
200ml Water
Pinch cracked black pepper
250ml Extra virgin olive oil
Splash of sherry vinegar
Salt to taste
Method
- Cut
the potatoes into wedges and place into a fryer and cook.
- Meanwhile,
place all of the other ingredients into a blender and
blend for a good 60 seconds until a smooth paste is achieved.
- Taste
test and add more garlic/sherry vinegar to achieve your
preferred flavour strength. Add a little more olive oil
if required.
- Pour
into a bowl or cazuela.
- Serve
with the potato wedges or salad.
Tip:
- Add
½ teaspoon of hot smoked paprika for an extra smokey
flavour.
Serves
2
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