Butter Bean Dip

An easy appetizer for spring and summer gatherings. It is often requested and always enjoyed. Bursting with the freshness of herbs and a hint of lemon, it pairs perfectly with grilled sourdough that we pick up fresh from our local farmers market every Friday. 

Ingredients:

• 1 Large Leek, chopped

• 1 Shallot, diced

• 4 cloves Garlic, crushed

• Big bunch of fresh Thyme

• 1 can Butter Beans

• Juice of half a Lemon

• Zest of half a Lemon

• Splash of White Wine

• 1 cup Olive Oil

• Salt & Pepper, to taste

Instructions:

1. In a pot, heat 1 cup of olive oil over low heat. Add chopped leeks, shallot, and garlic. Sauté until softened, about 5-10 minutes.

2. Add butter beans, lemon juice, a splash of white wine, and a portion of fresh thyme. Simmer for an additional 3-5 minutes.

3. Remove from heat. Add more thyme, salt, pepper, and lemon zest.

4. Using an immersion blender, blend all ingredients until smooth, adding more olive oil gradually to create a smooth consistency. Adjust seasoning to taste.

5. Serve in a dipping bowl, garnished with a drizzle of olive oil, a pinch of sea salt, and thyme. Serve with pita bread, crackers, veggies, or grilled bread.