White Kidney Bean and Goat Cheese Dip

Preparation Time: 2 minutes

Start to Finish Time: 5 minutes

• Ingredients

  • 1 398 ml can Aurora White Kidney Beans, drained and rinsed

  • 100 grams goat cheese, at room temperature

  • 1 tablespoon lemon juice

  • 1 teaspoon coarsely chopped fresh rosemary

  • 1 small garlic, coarsely chopped

  • 2 tablespoons Aurora Extra Virgin Olive Oil

  • 1 tablespoon hot water

  • 1 tablespoon Allessia La Bomba

  • 1 tablespoon Aurora Extra Virgin Olive Oil

  • Aurora Kosher slat and freshly ground black pepper, to taste

• Directions

  Preparation Time: 2 minutes

  Start to Finish Time: 5 minutes

  In a food processor or blender combine the kidney beans, goat cheese, lemon juice, rosemary and garlic. Blend while slowly pouring in the olive oil then the warm water until a smooth creamy consistency. Add water slowly, for you may need to add less or more to achieve desired consistency. Taste for seasoning and adjust if needed. Transfer to serving bowl.

  In a small bowl mix together the remaining tablespoon of olive oil with the La Bomba. Drizzle over bean boat cheese dip and serve with fresh vegetables or toasted bread.

  Enjoy!

  Yield: 2 cups

  Serving Ideas: Great dip! Serve with vegetables, crackers or toasted bread.

  Works well in a wrap, sandwich or even tossed with warm pasta.