Helen RandellBroad bean dip
November 22nd 2009 03:11
When I attended the Combining the Ingredients event a little while ago, I saw Genivieve make a broad bean dip, in which she used some fresh beans mixed with goats cheese.
When my broad bean ripened I decided to do a similar thing, but instead of goats cheese, I decided to use a couple of the yoghurt cheese balls I made the other day.
Broad Bean and yoghurt cheese dip
100g shelled and blanched broad beans, removed from their outer skin
1 shallot, finely chopped
1/2 garlic clove, finely chopped
2 yoghurt cheese balls, or approx 150-200g soft cheese such as goats cheese or ricotta
Gently mash broad beans with the back of a fork. Saute the shallots and onions until lightly coloured.
In a bowl, mix together all the ingredients until well combined. Serve with crusty bread or biscuits.
Because the yoghurt balls are stored in oil, some of the oil was included in the dip. You can choose to add a little to the dip if you are using a different cheese.
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