I knew I was a garlic freak but now it's confirmed. I planned to reduce the number of cans of beans to two, for a stronger garlic flavor. Well...I tasted the dip after adding one can and it was creamy-garlicly-heaven! We enjoyed it as a dip with crackers and also as a spread on Grilled Eggplant, Arugula and Mozzarella Panini sandwiches. For a party I'd probably use two cans or there could be a seriously toxic garlic breath alert!! If you and Dom haven't been to The Garlic in New Smyrna, you should check it out. They have really great roasted garlic that comes with their bread. http://www.thegarlic.net
Yummy! I didn't need so much oil to get a nice texture, I just didn't rinse and dry the beans. Good way to save on oil. Looking forward to eating this in the afternoon!
I love this dip! I have used a similar recipe from Sunset Magazine for years. I am a bit lazy on my garlic preparation as I just chop it and add to a little olive oil in the microwave for a bit. I love the rosemary flavor. I do not add all the lemon juice at once, sometimes back off a bit on that because I don't want lemon to be the dominant flavor. The BEST way to make this dip is with dried beans you cook yourself, I like peruano beans most. Then it's over the top. Great. Thanks for posting!