Please enable cookies to see reviews
dried white beans, soaked in water overnight and drained
1 cup
large garlic cloves, peeled
2
1 packet (1 ounce)
olive oil
¼ cup
dried dill or 3 tablespoons fresh dill, or to taste
1 tablespoon
kosher salt and freshly ground black pepper to taste
crackers, fresh vegetable sticks or chips for dipping
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Add beans to 3-quart slow cooker, fill with enough water to cover the beans by at least an inch, then add in the garlic. Cover slow cooker and cook on low for about 8 hours or on high for 4 hours, or until beans are very soft.
Drain beans, reserving the liquid, and place in a blender, along with dips mix, olive oil, dill and salt and pepper, and blend until creamy. If desired, add some of the reserved liquid, about ¼ cup at a time, and continue blending until dip is desired consistency.
Serve with crackers, vegetables or chips.
NOTE: 2 (8 ounce) cans of white beans, drained (liquid reserved), can be substituted for the dried beans and garlic. If canned beans are used, skip Step 1 in the instructions.
Add beans to the inner pot of your multi-cooker, fill with enough water to cover the beans by at least an inch, then add in the garlic.
Turn on your multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 30 minutes. Select “cancel” to turn off the machine.
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
Drain beans, reserving the liquid, and place them in a blender, along with dips mix, olive oil, dill and salt and pepper. Blend until creamy. If desired, add some of the reserved liquid, about ¼ cup at a time, and continue blending until dip reaches desired consistency.
Serve with crackers, vegetables or chips.
* Always follow manufacturer’s instructions.
