5-Layer White Bean Dip

This Mediterranean-style layered dip caught my eye when I was out to dinner at a new local chain restaurant, Brick House Tavern + Tap the other night. After literally wiping the bowl clean, I had to recreate it! Now I can enjoy this dish anytime, and so can you! It has a base of white bean puree that is topped with layers of mashed avocado, olives, oven roasted tomatoes and chili paste. Each bite is like a little party in your mouth! It's a great appetizer or dip to bring to a party. The best part about this dip is that it's 100% vegan so everyone can enjoy this delicious snack!

Ingredients:

• 1/2 large tomato
• olive oil
• oregano
• salt
• pepper
• 1/2 an avocado
• small sandwich bag
• 1/2 cup green olives
• 1 can white kidney beans, drained and rinsed
• 1 tbs minced garlic
• chili paste (or other pepper paste/puree)

Yield: 1 party portion (6-8) or 2 appetizer portions (2-3)

Cut the tomato in half and place it skin side up on a lined and oiled pan. Drizzle olive oil over the skin and sprinkle it with oregano, a pinch of salt and a touch of black pepper. Bake it in a 350 degree F oven for 25 minutes until the skin shrivels. Remove it from the oven and allow it to cool in the pan.

Once the tomato is cool, peal off the skin and give it a rough chop. Drain any extra liquids from the chopped tomato and set aside.

You only need half of a tomato for this recipe. I cooked the whole thing because I enjoy having a little roasted tomato at my fingertips. Extra tomato will keep in an airtight container for about a week.

Cut the avocado in half. Strike the pit with a sharp knife, then twist the pit with the knife and pull it out.

Scoop out 1/2 of the avocado and mash it with a fork. Add 1tbs of olive oil, a pinch of salt, and a dash of black pepper and mix until combined. Put a small bag into a cup and scoop the avocado mixture into the bag. Twist the bag to seal it and cut one corner of the bag to dispense the avocado.

You only need 1/2 of an avocado for this recipe. I opted to mash the whole avocado and used the extra for a small batch of guacamole. If you do this, increase the oil to 2 tbs.

Coarsely chop the green olives and set aside.

In a food processor blend the beans, garlic, and a touch of pepper. You do not need to add salt as the canned beans already have enough sodium. While the processor is running, slowly drizzle in 1/2 cup of olive oil and blend for 2-3 minutes until smooth.

Start with a layer of the bean puree and spread it over your serving dish. Then add the olives to the center of the puree. Squeeze a ring of chili paste around the olives. You can use as much or as little of this paste as you want. The chili paste controls the heat level of the dip. The original dish called for harissa, but I used chili paste to add a bit of a kick. If you want a paste that is milder, you can substitute a mild harissa blend or a roasted red bell pepper puree. Follow the chili ring with a thick ring of avocado. Finish the dip with a topping of roasted tomatoes atop the avocado/chili paste.

Serve with grilled naan, tortilla/pita chips, or vegetables. You can also use this dip as a sandwich spread or in a vegetable pita. I use it everywhere because it's simply delicious!

Note: If your making a party size platter, use all of the ingredients while assembling. If you are making 2-appetizer size platters, only use half of each ingredient.

Enjoy!!!