Cannellini Feta Dip with Garlic Confit and Paprika Pine Nuts

Cannellini Feta Dip with Garlic Confit and Paprika Pine Nuts

Prep Time: 15 - 20 minutes

Cook Time: 45 minutes

Servings: 6 - 8

Ingredients:

Garlic confit

• 1 cup peeled garlic
• 2 sprigs rosemary
• 5-7 black peppercorns
• Olive oil, to cover the garlic (about 1-2 cups)

Paprika pine nuts

• 2 tbsp garlic confit oil
• 3 tbsp pine nuts
• ½ tsp smoked paprika (or regular)
• ½ tsp ground black pepper
• Pinch of salt

Cannellini feta dip

• 1 14 oz can cannellini beans, drained and rinsed
• 4 oz fresh feta
• ½ - 1 lemon, juiced
• 6 cloves garlic confit
• 1 tsp honey
• Salt and pepper, to taste
• Chopped parsley, to top

Directions:

1. GARLIC CONFIT: In a small saucepan, bring the garlic cloves, olive oil, rosemary, and black peppercorns to a simmer over low heat. Simmer for 40 - 45 minutes, until the cloves are golden and soft. Cool at room temperature and store in an airtight jar in the fridge for up to a month.
2. PAPRIKA PINE NUTS: In a small saucepan, heat the garlic confit oil over medium-low heat.
3. Add the pine nuts and fry until just starting to brown, stirring frequently. Add the black pepper and smoked paprika and cook for another minute. Remove from the heat, season with salt, and pour into a separate bowl or plate to cool.
4. CANNELLINI FETA DIP: In a blender, add the rinsed beans, feta, lemon juice, garlic confit cloves, honey and a pinch of salt and pepper. Blend until completely smooth. Adjust to taste with more citrus, salt, and/or pepper.
5. Spread the dip onto a plate. Garnish with the paprika pine nuts and chopped parsley. Serve with bread or crackers.