The following recipe was inspired by a white bean spread from 3 Doors Down Cafe, one of my favorite places in Portland. I was pretty excited when one of the BFFs sent me the link to the original recipe, but when I looked it over, the ingredients weren’t what I expected. I didn’t remember tasting red chili and I would swear I tasted anchovy. Who knows, maybe my taste buds are just whacked? I played around with the ingredients a bit (because I’ve recently come to the conclusion I’m not a big fan of rosemary) and ended up with something pretty darn yummy and not completely far from the original. Enjoy!
Note: Boiling your own beans is definitely an option, but truthfully, I couldn’t be bothered this time. And since you’re going to buzz the whole lot, it won’t make much difference. At least that’s my opinion.
White Bean Dip
makes about 1 1/2 cup
- 1 can cannelli beans, drained and rinsed
- 1 large shallot, chopped
- 1 clove garlic, crushed
- 2 or 3 sprigs Thyme
- 1/2 tsp anchovy paste (optional)
- salt and pepper to taste
- olive oil and chopped parsley for garnish
Cook the shallot, thyme, anchovy paste and garlic in olive oil until soft. Add beans and about 1/4 cup water or chicken stock. Heat through. Puree mixture in blender until smooth and uniform. Add more water if needed. Season with salt and pepper. Drizzle with olive oil and garnish with parsley and serve with crusty bread.
BTW, happy *hour* at Three Doors Down lasts all evening Tuesday thru Thursday and Sunday, so if you’re looking for me on those days, you know where I'll be. ☺