whitebeandip

White Bean Dip

4 cans of different Goya white beans -- drained and rinsed (cannelini, navy, small white)

1 small, sweet onion

6 cloves garlic

2 tsp kosher salt

1/2 tsp fresh ground pepper

1 tsp cumin

1/2 tsp hot ground chile pepper powder

3/4 cup extra virgin olive oil

1/4 cup lemon juice

Mince onions and garlic or chop fine in a food processor.

Add all remaining ingredients and beans (either in a bowl or the food processor) and "mush up". If using a food processor, add largest beans first and pulse then add remaining beans and pulse until lumpy. This should not be a puree -- but a lumpy mix. I use a potato masher or dough cutter if using a bowl.

Add more olive oil for consistency and salt, pepper, lemon juice and hot pepper to taste.

I prefer Indian ground hot red chile powder over cayenne pepper -- but cayenne is fine. This is not chile powder that you put in chile -- just plain ground red chile pepper powder.

Excellent as a dip on chips or in quesadillas.