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.