White Bean Dip with Dill, Lemon, and Garlic

from Peter Berley

Ingredients:
3 cups cooked white beans (from 1 cup dry)
3 Tbsp. freshly squeezed lemon juice
3 Tbsp. plus 1 tsp. EVOO
2 Tbsp. chopped dill
2 garlic cloves, crushed
Finely grated zest of 1 lemon
Coarse sea salt
Freshly milled black pepper
Paprika for garnish

1. Puree the beans in a food mill or mash by hand in a medium bowl. Add the lemon juice, 3 Tbsp. of the oil, dill, garlic, lemon zest, 1 1/4 tsp. salt, and pepper to taste. Transfer to a serving bowl and refrigerate until you are ready to serve.

2. Just before serving, season with additional salt to tast, dust with paprika, and drizzle with the remaining tsp. of oil.

Yields 6-8 servings.

Dinner Ideas:
-Serve with some kind of bread/cracker/toasted pita and crudites
-Salad on the side