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White Bean Dip with Bottarga

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White Bean Dip with Bottarga

This white bean dip with salted and cured bottarga delivers bold, zesty flavours in just minutes. Creamy white beans are blended with fresh lemon juice and garlic for a bright and tangy base, while the grated bottarga adds a savoury, umami richness that elevates the dish, making this dip a crowd pleaser.
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Course Appetisers
Cuisine Mediterranean
Servings 0

Ingredients
  

  • 2 x El Navarrico Judion Butter Beans 375g jar, reserve the liquid
  • 3 tbsp PONS JANIROC Extra Virgin Olive Oil, plus extra to drizzle
  • 2 garlic cloves, grated
  • 1 fresh lemon juice & zest, adjust to taste
  • 1/4 cup fresh bread crumbs
  • 2 tbsp grated Salumi Australia Bottarga, plus extra to garnish
  • 2-3 tbsp bean liquid, to loosen the mixture
  • 1/2 tsp sea salt, adjust to taste

To Serve

  • Assorted crackers, SIMON JOHNSON Linguette, Vecchio Mulino Grissini and Barossa Bark Salt & Pepper

Instructions
 

  • Add beans, garlic, lemon zest and juice, breadcrumbs and extra virgin olive oil to a food processor. Puree until smooth. Add some bean liquid as needed, until it reaches your desired consistency.
  • Add grated bottarga and pulse to combine, season with sea salt (adjust to taste).
  • Transfer to a bowl and drizzle some olive oil on top. Garnish with extra grated bottarga and serve with your favourite crackers.
  • What to do with your left over Bottarga?
    -Use as a garnish but remember a little goes a long way
    -Grate on a microplane over pasta or scrambled eggs
    -Thinly sliced on bread with olive oil
    -Shave over vegetables or cherry tomato salad
Keyword bottarga, dips, no-cooking, Pescetarian, White Bean Puree

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