You’ll want to make this dipping oil that’s ready in minutes. White beans make it a more satisfying snack than other dipping oil recipes. The heated the oil brings out the strong bright flavors of fresh garlic, basil and chili oil. Sweet sun-dried tomatoes and balsamic vinegar mellow the heat. It’s the perfect thing to eat on toasted gluten-free bread and it’s so delicious no one will realize it’s a gluten-free dish! Be sure to use @againstthegrain bread for very crisp toast that won’t fall apart! #shorts #glutenfree #wheatfree #celicafriendly #foodvideos #snacks #breaddipoil #againstthegrain #whitebean
White Bean Garlic Oil Bread Dip
1/2 cup olive oil
1/2 teaspoon chili flakes
2 garlic cloves, chopped or sliced
1/4 cup sun dried tomatoes, chopped
1 can cannellini beans, rinsed and drained
1/4 cup balsamic vinegar
2 tablespoons fresh basil, chopped
salt and pepper to taste
Against The Grain brand Baguettes, sliced and toasted
Garnish
shaved parmesan and fresh basil
Heat olive oil, chili flakes and garlic in a saucepan for a few minutes until the mixture becomes fragrant. The garlic will be a bit more mellow if you do this, so add garlic after heating the oil if you want more bite. Remove oil from the heat and add chopped tomatoes. Let sit for a few minutes. Add beans to a small bowl and pour the oil over them. Add chopped basil and season with salt and pepper to taste. I used about 1/2 teaspoon of salt and 1/4 teaspoon ground pepper. Garnish with grated parmesan cheese and a sprig of fresh basil. Eat with toasted gluten-free bread slices.