Cheesy French Bean & Onion Dip
with Garlic & Thyme | Serves 2
Dive into cheesy, gooey goodness with this French-inspired dip! Packed with hearty cannellini beans, caramelised onions, and Parmesan cheese, this dip is a flavour-packed party in every bite. Perfect with crackers, veggies, or just a spoon (we won’t judge), it’s your new go-to for snacking or entertaining!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
4 clove
garlic
2 tin
cannellini beans
(Contains Soy; )
1
Onion
2 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1
lemon
1 packet
thyme
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
white wine vinegar
¼ tsp
pepper
¼ tsp
salt
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Peel garlic cloves. Drain cannellini beans. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook cannellini beans and garlic in the boiling water, over high heat, until softened, 6-7 minutes. • Drain, allow to cool slightly and transfer to a food processor.
• Meanwhile, thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the white wine vinegar, brown sugar, a pinch of salt and splash of water and mix well. Cook until sticky, 3-5 minutes. • Transfer to food processor with cannellini beans.
• Meanwhile, zest lemon to get a pinch and slice into wedges. Pick thyme leaves (reserve a pinch for garnish!). • To the food processor, add grated parmesan cheese, juice of the lemon, thyme, the pepper, salt, water and a generous drizzle of olive oil. Blitz until smooth.
• Transfer to a serving bowl, sprinkle over lemon zest, reserved thyme leaves and season with pepper. Drizzle over olive oil to serve. Enjoy!