White Bean and Sherry Garlic Dip

Recipe P186 White bean sherry garlic dipLR

A lovely smooth blended dip full of flavour that goes exceptionally well with raw vegetables such as carrots, celery and summer salads. A perfect dip for hot potato wedges with a bite that comes from the garlic and cracked black pepper and hint of sherry vinegar. Great for the tapas table!

  • 2 to 3 large potatoes
  • 200g (7oz) jar of white beans
  • 1 garlic clove
  • 200ml (6 to7 fl oz) water
  • Pinch of cracked black pepper
  • 250ml (half pint) extra virgin olive oil
  • Splash of sherry vinegar
  • Salt to taste

Cut the potatoes into wedges and place into a fryer and cook.

Meanwhile, place all of the other ingredients into a blender and blend for a good 60 seconds until a smooth paste is achieved.

Taste test, adding more garlic or sherry vinegar to achieve your preferred flavour strength. Add a little more olive oil if required.

Pour into a bowl or cazuela.

Serve with the hot potato wedges or salad.

Tip: Add half a teaspoon of hot smoked paprika for an extra smokey flavour.

Serves 2

From a reader, a dinner-party using recipes from my books, including the White Bean Dip

From a reader, a dinner-party using recipes from my books, including the White Bean Dip

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