This is actually two Cook's Country recipes combined -- "garlicky white beans with sage" and "white bean dip". (They're combined in the magazine too; you use the output from the former as one of the ingredients for the latter.) The result is a thick, delicious spread good on crackers and bread.

The recipe calls for the use of a food processor, but we used a blender with a "food chop" setting and it worked just fine with the addition of a bit of water (which the recipe warns you may need anyways).

Cannellini Dip

Cook's Country, April/May 2020 p.15

Ingredients

• 4+6 Tbsp olive oil, divided
• 3 garlic cloves, sliced thin
• 6 fresh sage leaves
• ¼ tsp red pepper flakes
• 3½ C cooked cannellini beans
• ¼ tsp table salt
• 5 Tbsp water
• 1 Tbsp lemon juice
• 1 Tbsp chopped fresh parsley

Directions

1. Heat 4 Tbsp oil in a skillet over medium heat.
2. Add the garlic and cook until it just starts to brown, 2-3 minutes.
3. Add sage and pepper flakes and cook until fragrant, another 30 seconds.
4. Add beans and salt and cook, stirring often, until heated through, ~2 minutes. Remove from heat.
5. Combine beans, water, lemon juice, and remaining oil in a food processor or blender. Process until smooth, ~2 minutes, scraping down sides and, if necessary, adding extra water 1 tablespoon at a time.
6. Sprinkle with parsley, drizzle with additional olive oil to taste, and serve.