Ingredients
2 Tbs Tuscan Herb Infused Olive Oil, plus extra for drizzle
2 Tbs of Chiquitita EVOO
1/2 cup water
2 sliced garlic cloves
1 medium escarole (or kale), hand torn
1/4 cup dry white wine
1 – 15oz can of cannellini beans
kosher salt
1/2 tsp finely chopped rosemary
fresh lemon juice from 1/2 lemon
crackers and/or veggies for serving
Directions:
Heat the two olive oils in a large skillet pan over low heat. Add the garlic and cook just until starting to soften (about one minute). Increase heat to medium and add escarole (or kale) and cook until wilted. Stir in the white wine, water, cannellini beans and a pinch of salt. Bring to a boil, stirring occasionally. Stir in rosemary and cook until most of the liquid is reduced. Remove from heat and cool for 10-15 minutes. Using a food processor or blender, blend until smooth – consistency should be similar to spinach dip. Place dip in bowl and refrigerate for at least two hours. When serving, season dip with lemon juice, salt to taste, and drizzle some Tuscan Herb olive oil. Serve with crackers and/ or veggies to dip.