Ingredients:
For the Bean Dip:
2 cans cannellini beans, drained and rinsed
1 cup vegetable stock
1 lb white cheddar, freshly grated
2 tbsp Buona Cucina Brew Pub Garlic Fry Seasoning
For the Pickle de Gallo:
4 large dill pickles, diced
1 large fresh jalapeño, minced
½ red onion, finely chopped
1 bunch cilantro, minced
3 scallions, thinly sliced
1 tbsp garlic, minced
2 tbsp Buona Cucina Persian Lime Infused Oil
For Serving:
Pretzels, for dipping
Directions:
In a small pot, combine cannellini beans and vegetable stock. Bring to a simmer, then remove from heat.
Transfer beans to a food processor or blender. Add white cheddar and garlic seasoning, blend until smooth. Spoon into a serving bowl.
In a separate bowl, mix pickles, jalapeño, red onion, cilantro, scallions, garlic, and Persian lime-infused olive oil to create the Pickle de Gallo.
Garnish the white cheddar bean dip with Pickle de Gallo. Serve with pretzels for dipping.
Enjoy this zesty, creamy dip!
Recipe by Chef Eric Longley