White Bean and Chèvre Dip

I Heard It Through the Grapevine by Creedence Clearwater Revival

The recipe today is one I gained through the grapevine.  This is true in a couple ways.  The actual methodology is one that is sweeping through social media now but using tomatoes and feta, brie, or ricotta.  It is a brilliant idea with so many applications, it lends itself to an abundance of interpretations.  I wish this version had been my idea but it's not.  While visiting my oldest daughter in Texas, she is the one who whispered this combination in my ear.  And just as Creedence didn't do the original recording of this awesome song, they did, however, make a smashing version of it!

Perhaps you've seen the quick videos on social media

showing how to make a quick pasta dish using a

casserole dish, some tomatoes, and a brick of feta or brie.

I've not only seen them but I've actually made the dish!

Here's my version using a brick of feta.

I stirred the mixture up straight out of the oven and added

cooked rigatoni and a dusting of grated parmesan.

It was insanely delicious and man, women, and CHILDREN

wolfed it down like there was no tomorrow!

In my books, that's a certifiable hit!

My daughter, Becca, and I were talking about the 

possibilities this method presented.

She came up with one that, at first, I wasn't

sure of.  But, after thought, decided it deserved a try.

Her idea was to use beans, as in legumes.

She would put the beans in with the tomatoes and pasta.

But we also thought that the beans in place of the tomatoes

would make a really good sort of dip.

I said I'd puree them up to make a creamy dip.

She would opt to keep it chunky.

I prepared a bit of both!

Isn't that pretty?

I used some chèvre, or goat cheese, and tossed in a tiny bit of minced

garlic and some chunky chopped onions.

I sprinkled some italian seasoning mix over the top

and poured a lovely bath of extra virgin olive oil and white wine

for them all to enjoy while they roasted away in the oven.

I held back on the salt as there was already potential

for salinity in the dish.

I used the post bake photo as the lead photo in the post but

when I stirred it up, while still piping hot, it created this

absolutely creamy, fragrant mixture that could be a dip

or a beautiful side dish to chicken or fish - or anything, really.

The onions softened up, the cheese completely melted at

the spoon's first touch, and the beans just happily went along

with the flow!

I scooped out half to put in the food processor to create a smooth dip,

per my own preferences.  I add the juice of a half lemon to help loosen 

it up for the blades.  I squeezed the other half lemon over the chunky

part still in the casserole dish.  At this point, I added some flaked sea salt

to season to taste.

To serve, I drizzled a bit more extra virgin olive oil over the top

along with some more flaked sea salt and some paprika.

Side by side, chunky and smooth.

Both a delicious dip.

Both with potential  to be more.

Both now residing in my fridge.

And as easy as this is to make,

both could be in your fridge in no time!

White Bean and Chèvre Dip

Printable Recipe Card

2 - 15 oz. cans white beans, I used cannellini, drained but not rinsed

1/2 onion, chunky chopped

1 teaspoon minced garlic

1 - 4 oz. log of goat cheese (chèvre)

1/2 cup extra virgin olive oil

1/2 - 2/3 cup white wine

italian seasoning blend

1 lemon

paprika, optional for garnish

kosher or sea salt

Preheat oven to 400°.  Place drained beans in a 9 X 13 baking dish.  Add chopped onion and garlic and stir until blended.  Drizzle some of the olive oil over the mixture and stir to coat the beans and onion.  Create a space in the middle of the mixture and place the log of chèvre in the center.  Pour the white wine over the beans and onions.  Drizzle the remaining olive oil over the top, being sure to get some on the cheese.  Sprinkle the italian seasoning over.  Bake in oven for 30 minutes, making sure there are golden bits on the cheese and beans.  Remove from the oven and stir everything together.  Squeeze the juice of the lemon over the top.  Season with salt to taste.  Keep chunky or blend it up in a food processor.  Serve with extra olive oil and paprika as a garnish.