Ingredients
  • 1/2  cup Roasted-Garlic Oil, (recipe follows)
  • 1 1/2  cups chopped onion
  • 1/2  teaspoon salt
  • 1  15  ounce can cannellini beans, rinsed (see Tip)
  • 1/2  cup Oil-Poached Garlic Puree, (recipe follows)
  • 1   teaspoon lemon juice
Oil-Poached-Garlic Puree & Roasted-Garlic Oil
  • 4   cups water
  • 4   heads garlic, cloves separated
  • 1 1/2  cups canola oil
  • 1/2  cup extra-virgin olive oil

Related Video
Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

Directions
1. 
Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.
Tips:
1. 
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
2. 
MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.
Oil-Poached-Garlic Puree & Roasted-Garlic Oil
1. 
Put oil, onion and salt in a large skillet and cook over medium heat until the onion is softened but not browned, 6 to 9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to a food processor. Add garlic puree and lemon juice and puree until smooth. Serve warm or cold.
Tips:
1. 
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
2. 
MAKE AHEAD TIP: Cover and refrigerate the dip for up to 3 days.

nutrition information

Per Serving: cal. (kcal) 123, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 5, fiber (g) 2, pro. (g) 3, sodium (mg) 139, Potassium (mg) 173, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top