This tangy twist on fundido (from goat cheese) is perfect paired with crisp veggie chips, but you can also serve it with crudités for a fresher take. The dip is very easy to put together. One note on mixing: Blend the beans until they are completely smooth and pureed for the silkiest, creamiest results. You can’t overblend it, but if you stop too soon, the dip might have a few lumps. The great thing about this dip is that it can be made ahead and rewarmed when you’re ready to serve it. To reheat, stir gently over low heat until hot. For an herby version, add a generous 1⁄4 cup of a mix of chopped herbs, such as parsley, chives, and a little basil.
1 (15.5-oz.) can unsalted cannellini beans, rinsed and drained
3 ounces goat cheese, crumbled (about 3/4 cup)
1/4 cup light sour cream
2 teaspoons fresh lemon juice
1 1/2 teaspoons canola oil
3/4 cup finely chopped trimmed leek
1 tablespoon all-purpose flour
1/2 cup unsalted chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh chives
5 ounces vegetable chips or taro chips
Est. added sugars 0g
How to Make It
Place beans, cheese, sour cream, and lemon juice in a food processor; process until completely smooth.
Heat oil in a medium saucepan over medium. Add leek; cook until softened, 5 to 7 minutes. Add flour; cook, stirring constantly, 1 minute. Add stock; cook, stirring constantly, until thickened slightly, 1 to 2 minutes. Reduce heat to medium-low. Add bean mixture; cook, whisking constantly, until heated through, 1 to 2 minutes. Remove from heat; stir in salt and pepper. Transfer to a serving bowl. Sprinkle with chives; serve immediately with vegetable chips.
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