This Navy Bean Dip is an easy appetizer to whip up for last minute guests. It might be easy but it proves that simple can definitely be amazing…
1 can navy beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
Sea salt and black pepper to taste
In a medium-sized pan, saute the onions in olive oil over medium heat, until translucent. Add the garlic and continue to sauté for another minute or so, stirring constantly.
Add the beans and chili powder. Cook for another 5 minutes.
Purée entire mixture in blender on low speed. Season with sea salt and pepper.
Transfer to a serving bowl. I served this dip chilled with gluten free crackers but it would be great with crudités as well.