Name: White Bean Dip with Anchovies and Garlic
Total time: 20 min
Ingredients: ⅓ cup extra-virgin olive oil; 5 garlic cloves , minced (about 1½ tablespoons); 12 anchovy fillets , minced (about 2 tablespoons); ¼ teaspoon red pepper flakes , plus more for serving; 1 (15-ounce) can cannellini beans , rinsed; 2 tablespoons water; 1 tablespoon lemon juice plus 1 teaspoon zest; ¼ teaspoon pepper; 1 tablespoon chopped fresh parsley; 1 teaspoon flake sea salt

Why This Recipe Works

Italy’s bagna càuda (or "warm bath") is a robustly flavored dip made with garlic, anchovies, and olive oil. Here, we added cannellini beans for creamy heft. We lightly toasted minced garlic in olive oil to bring out its subtle sweetness, then gently heated minced anchovies and red pepper flakes in the oil. We processed the infused oil in a food processor with white beans, lemon juice, and zest. Since too much processing can add a bitter edge to oil olive, we first partially processed the beans and then added the oil. A sprinkle of chopped parsley and flake sea salt and a drizzle of reserved oil completed this bold yet cozy dip.

Before You Begin

Serve with bread, crackers, and/or crudités.

Instructions

Combine ⅓ cup extra-virgin olive oil and 5 minced garlic cloves in small saucepan and cook over low heat until garlic is just starting to turn golden, 2 to 4 minutes.

Stir in 12 minced anchovy fillets and ¼ teaspoon red pepper flakes. Continue to cook over low heat until fragrant, 1 to 2 minutes longer. Remove pot from heat. Reserve 2 tablespoons oil mixture; set aside.

Process 1 rinsed can cannellini beans, 2 tablespoons water, and 1 tablespoon lemon juice plus 1 teaspoon zest in food processor until coarsely combined, about 10 seconds. Add ¼ teaspoon pepper and remaining oil mixture and process until oil is incorporated and dip is fully smooth, about 45 seconds, scraping down sides of bowl as needed.

Transfer dip to shallow serving bowl. Drizzle with reserved 2 tablespoons oil. Garnish with 1 tablespoon chopped parsley, 1 teaspoon flake sea salt, and extra pepper flakes to taste. Serve, or keep refrigerated and bring to room temperature before serving.