From Bobby Flay's Mesa Grill Roasted Green Chile - White Bean Dip
A simple recipe that produces a flavorful dip - ideal for Sunday
afternoon football.
Note: you can use hotter chiles or add more chiles during the
final blending to taste if you want a hotter dip.
INGREDIENTS:
1 lb dried white beans, soaked overnight and drained,
or 2 (19-oz ) cans white beans, rinsed and drained
6 cloves garlic, peeled, or 3 cloves, minced,
if using canned beans
2 large mild green chiles (1/4 cup), roasted, seeded, and peeled
1 cup olive oil
Salt and freshly ground pepper
Fresh cilantro leaves
PREPARATION:
1. If using dried beans, combine the soaked beans and 6 garlic
cloves in a large saucepan and add cold water to cover by 1 inch.
(If using canned beans, skip to step 2.) Bring to a boil, reduce the
heat and simmer until soft, 1 1/2 to 2 hours, adding boiling water
as needed to keep the beans covered. Drain in a colander.
2. Combine the beans, garlic and chiles in a food processor and
process until coarsely mashed. With the motor running pour in the
olive oil and process until smooth. (If you don't have a food processor,
you can use an electric mixer, but the dip will not be as smooth. Some
blenders can handle this, but you may need to add the bean liquid or
chile juice, resulting in a soupier dip.) Season to taste with salt and
pepper and transfer to a medium bowl. (The dip can be made a day
in advance, covered, and kept refrigerated. Bring to room temperature
before serving.) Just before serving, garnish with cilantro leaves.
Time: 10 minutes after beans are cooked
Serves: about 12