22 July, 2012

Sausage and White Bean Dip | Folks in the Kitchen

This recipe is from George W. Bryan, Sr., founder and Chairman of Old Waverly Golf Club in West Point, MS (1999 host to the 54th U.S. Women’s Open Championship), President & CEO Sara Lee Foods (1998-2000) and President, Bryan Foods

Sausage & White Bean Dip ingredients
Servings not stated
1 head garlic
2 (15-oz) cans small white beans, drained and rinsed
1/2 cup pure olive oil
1 (12-oz) pkg Jimmy Dean sausage, cooked and crumbled
1 Tbsp fresh chopped thyme
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

For serving
Toasted bread or your favorite crackers

Slice off top of garlic, exposing cloves. Wrap in aluminum foil and bake at 350ºF until cloves are very soft, about 40 minutes.. 

Squeeze garlic cloves out of their skin into the bowl of a food processor. Add one can of white beans and the olive oil; purée until smooth. Add sausage, the rest of the white beans, thyme, lemon juice, salt and pepper, blending well. 

Serve with toasted bread or your favorite crackers. 

Memphis Child Advocacy Center & Folk's FollyFolks in the Kitchen: Favorite Recipes From Family & Friends (Adamsville: Keepsake Cookbooks, 1996), 20.

Page Last Updated 4 April 2015

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