Celery with Creamy White Beans

Ingredients

• 1/4 cup basil flavored olive oil
• plus more as needed
• 1 small yellow onion
• chopped
• 1 large clove garlic
• chopped
• 1 (14.5-ounce) can cannellini beans
• drained and liquid reserved
• Kosher salt and freshly cracked black pepper
• 6 to 8 celery stalks cut lengthwise into thin strips
• about 1/4-inch by 6-inches long

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes.
3. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper.
4. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes.
5. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid, if needed, until it is the consistency of thick hummus.
6. Taste and adjust seasoning.
7. Transfer to a wide, tall glass and drizzle with additional basil oil before serving.
8. To serve, stand the celery stalks upright in the dip.
9. (Choose a container that's small enough with high sides to allow the celery to stand upright).