20 minutes
A sophisticated and flavorful dip featuring creamy white beans and smoky charred scallions, perfect for any gathering or snack time.
Extra Virgin Olive Oil, divided
tablespoons
Scallions, charred, coarsely chopped, and thinly sliced for garnish
bunch
Cannellini Beans, drained and rinsed
0 oz
Garlic Clove, finely chopped
each
Dill, coarsely chopped
cups
teaspoons
teaspoons
Turkish Red Pepper, ground, for garnish
to taste
1. Char the Scallions
Heat 2 tablespoons of extra-virgin olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the white and light green parts of the scallions, chopped into 2-inch lengths. Cook until well-charred and tender, about 5 to 10 minutes.
2. Prepare the Dip Base
In a food processor, combine the charred scallions, drained white beans, finely chopped garlic, coarsely chopped fresh dill, fresh lemon juice, and kosher salt. Pulse to create a coarse blend.
3. Blend to Creamy Consistency
While processing, gradually drizzle in an additional third cup of olive oil until the dip reaches a creamy consistency.
4. Garnish and Serve
Transfer the dip to a shallow serving bowl. Drizzle with extra olive oil, sprinkle with ground Turkish red pepper or hot paprika, and garnish with thinly sliced dark green parts of the scallions and a few more dill leaves.
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