One of my favorite items at the party this past weekend was the White Bean-Caper Dip. It pairs great with veggies, crackers and crusty bread.
- 1 (14oz) can cannelini beans, rinsed and drained
- 1 bulb of garlic, roasted (place on a sheet pan and roast at 350F for 25-30 minutes)
- 1 heaping tablespoon of capers
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Place everything except capers into at food processor and process until smooth. Add the capers and pulse 2-3 times just to combine.
Sounds great! I love capers.