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Recipe for :

White Bean and Sherry Garlic Dip

This recipe for White Bean and Sherry Garlic Dip has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

A lovely smooth blended dip full of flavour which goes exceptionally well with raw vegetables such as carrots, celery and summer salads. For this recipe we have served the dip along side hot potato wedges, the bite comes from the garlic and cracked black pepper with a hint of sherry vinegar. Great for the tapas table!

Ingredients for White Bean and Sherry Garlic Dip

2 - 3 Large potatoes
200g Jar white beans
1 Garlic clove
200ml Water
Pinch cracked black pepper
250ml Extra virgin olive oil
Splash of sherry vinegar
Salt to taste

How to make White Bean and Sherry Garlic Dip

  • Cut the potatoes into wedges and place into a fryer and cook.
  • Meanwhile, place all of the other ingredients into a blender and blend for a good 60 seconds until a smooth paste is achieved.
  • Taste test and add more garlic/sherry vinegar to achieve your preferred flavour strength. Add a little more olive oil if required.
  • Pour into a bowl or cazuela.
  • Serve with the potato wedges or salad.

Tip:

  • Add ½ teaspoon of hot smoked paprika for an extra smokey flavour.

Serves 2

White Bean and Sherry Garlic Dip

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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