White Bean Dip & Spanish Paprika Toasts
1 can White Beans 2 tbsp olive oil 3 tbsp water 1 tbsp vinegar ¼ tsp cayenne pepper 1 cup quick melting cheddar cheese, grated 4 cloves garlic, minced 5 sage leaves or ¼ tsp ground sage salt to taste
Ingredients
Scale
- 1 can White Beans
- 2 tbsp olive oil
- 3 tbsp water
- 1 tbsp vinegar
- ¼ tsp cayenne pepper
- 1 cup quick melting cheddar cheese, grated
- 4 cloves garlic, minced
- 5 sage leaves or ¼ tsp ground sage
- salt to taste
Instructions
- Heat olive oil in a small pan.
- Sauté garlic until it becomes soft. Don’t let it turn brown.
- Don’t drain white beans, add even the liquid it came with.
- Give it a little stir and then taste if it’s salty enough for you.
- Season with salt, ground sage and cayenne pepper.
- Transfer to a food processor, add the vinegar and process until smooth OR just mash it in that same pan. The beans are very soft and you can really mash it until smooth but the garlic will be a little lumpy.
- Add water if it’s too thick for you.
- Pour into a oven-safe pan or ramekin
- Fold in ¾ of the cheese and then put the remaining ¼ on top.
- Bake in the oven at250°C until cheese is melted and bubbly.
- Serve with Spanish Paprika Toasts.