White Bean Dip with Marinated Crumbles
Ingredients
1 15-oz. can cannellini beans, or 1 ½ cups cooked dry beans
1 lemon, zested and juiced
2 cloves garlic
2-3 Tbsp. olive oil (can substitute 2 Tbsp. of the olive oil with the marinade oil for spicier flavor)
Salt and pepper
4 oz. BelGioioso Marinated Crumbles Chili Pepper & Garlic Oil cheese
Directions
If using dried beans, prepare them according to the package directions. Drain the cooked or canned beans, reserving the liquid (aquafaba) to adjust the consistency of the dip if needed. Rinse the beans, then add them to the bowl of a food processor.
Add 2 Tbsp. lemon juice, all the zest, garlic cloves, olive oil/marinade, about ¾ tsp. salt and a few grinds of fresh pepper. Pulse, then blend until smooth. If the dip is too thick, add 1-2 Tbsp. of the aquafaba and process again. Dip should be thick and creamy, but not too stiff. Transfer to a serving bowl, then top with Marinated Crumbles and drizzle of the oil. Served with crostini and veggies.