I love a good dip. Whether at parties or as a compliment to a salad dips are a great way to try a delicious combination of beans or even some vegetables that are mixed and mashed to perfection. This delicious white bean and garlic dip is not only an amazing recipe featuring rosemary, parsley, lemon juice but it also includes a recipe for tasty fingerling potato chips. Enjoy!
White Bean and Garlic Dip with Fingerling Potato Chips
Prep time: 1 hour Serves 6 people
- Mastrad TopChips chip maker
- Mastrad Electric salt and pepper grinder
- Mastrad Mini Mandoline
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- 2 cups cooked white beans
- 5 cloves garlic
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 sprig fresh rosemary
- 1 tsp Italian parsley
- ¼ tsp dried red chili pepper
- Sea salt and freshly ground pepper
- 6 fingerling potatoes
Directions: To make the white bean and rosemary garlic dip:
- Slice off the top third of the garlic head, so that the cloves are exposed. Place the head of unpeeled cloves on a baking sheet lined with wax paper and drizzle with olive oil. Cover with aluminum foil and bake at 175°C/ 350°F for 30 minutes.
- Remove the foil and continue baking until the garlic is soft and turns to a nice golden color (about 20-23 minutes). Cool slightly before removing the garlic cloves from the head.
- In a food processor, combine the cooked beans, roasted garlic, lemon juice, rosemary, parsley and chili pepper. Pulse until smooth and season to taste with sea salt and freshly ground pepper using the Mastrad Electric salt and pepper grinder.
To make the fingerling potato chips:
- Cut the potatoes into slices using the Mastrad Mini Mandoline. Place the slices on a paper towel and dry off access moisture.
- Arrange potato slices on the Mastrad TopChips chip maker and cook in the microwave for 3 minutes. After 3 minutes, check to see if chips are crispy. If not, add 30 seconds. Continue to add 30 seconds until chips are slightly golden and crispy (will vary depending on microwave).