White Bean Dip: Good Starter for a Meal

A white bean dip seasoned with thyme, rosemary and garlic is simple to prepare and delicious served with fresh Roma tomatoes and slices of crusty sourdough bread. It’s a terrific entertaining idea and works perfectly to start a simple meal--maybe grilled sausages, herbed potatoes and sauteed onions.

To make the dip more an anchor for an antipasti platter, add some brine-cured black olives (Kalamata or Alfonso, for example), some thin slices of prosciutto and some fresh mozzarella cheese.

WHITE BEAN DIP WITH SOURDOUGH BREAD AND TOMATOES

2 (15-ounce) cans Great Northern beans

1/4 cup finely chopped shallots

1 1/2 tablespoons chopped garlic

2 tablespoons plus 1 teaspoon freshly squeezed lemon juice

1/2 teaspoon salt

Freshly ground pepper

2 1/2 teaspoons dried thyme

1 1/2 teaspoons dried rosemary, crushed

3 tablespoons olive oil

Several sprigs fresh thyme and rosemary, optional

1 loaf crusty sourdough bread, heated and cut into 1/4-inch-thick slices

6 small Roma tomatoes, halved lengthwise

Place beans in large strainer and rinse well under cold water to remove liquid in which they were packed. Drain well and pat dry.

Place beans, shallots, garlic, lemon juice, salt and pepper to taste, thyme, rosemary and oil in food processor or blender. Process until mixture is pureed and fairly smooth, about 1 minute. Taste to adjust for seasonings.

Transfer dip to bowl. Cover and refrigerate, if not using immediately. Dip can be made 2 days ahead. Bring to room temperature before serving.

To serve, place bowl of dip on serving tray. Garnish with fresh thyme and rosemary sprigs. Arrange slices of bread and tomatoes around dip. Makes about 2 cups, or 6 to 8 appetizer servings.