Ingredients (7)
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dried white beans, soaked in water overnight and drained 1 cup
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large garlic cloves, peeled 2
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olive oil ¼ cup
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dried dill or 3 tablespoons fresh dill, or to taste 1 tablespoon
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kosher salt and freshly ground black pepper to taste
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crackers, fresh vegetable sticks or chips for dipping
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Hidden Valley® Original Ranch® Dips Mix 1 packet (1 ounce)
Steps (3)
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1Add 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.
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2Drain 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.
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3
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.
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1Add 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.
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2Turn 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.
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3Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
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4Drain 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.
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5Serve with crackers, vegetables or chips.
* Always follow manufacturer’s instructions.
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