Slow Cooker Mediterranean Bean Dip

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My friends at Hurst Beans were kind enough to send me a bunch of beans to recipe test with this summer! Oh, I had a lot of fun Crocking with them and I’m excited to share this recipe with you. This recipe can be served as a dip or even a side dish. It’s flavorful yet not over-the-top rich, so people will gobble this one up! Feel free to experiment with the flavors. I like adding more garlic but went easy on the recipe since most people prefer a most subtle approach. Enjoy!

1. Sort and rinse beans.
2. Place beans (half of a bag) in a 5-Quart or larger slow cooker and cover with water (water should be 1-2 inches above the beans)
3. Place the lid on the slow cooker and cook on Low for 8 hours or overnight (I usually just put them on before I go to bed and let them cook all night)
4. Once beans have absorbed all the water, puree in batches in a blender, adding olive oil as needed to reach desired consistency.
5. Place bean puree back in the slow cooker.
6. Stir in garlic, rosemary, ricotta, lemon juice, parmesan, salt & pepper.
7. Cover and cook on low for 1-2 hours or until heated through.
8. Taste the bean dip and adjust seasonings to your liking. I like to add more garlic!
9. Transfer dip to a serving dish (or to a Crock-Pot brand warmer) and stir in diced tomatoes.
10. If desired, top with sliced kalamata olives for serving.
11. Serve with tortilla chips or pita chips.

*Note: Hurst’s HamBeens® Brand pinto beans come with a ham flavored seasoning packet. Save this seasoning packet for another time – do not add to this dip!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn