NEW CENTURY SEVEN-LAYER BEAN DIP

45 minutes

6 servings

TO SAVE time, look for sliced roasted peppers. If you don’t like artichokes, use black or green olive tapenade instead. The dip can be assembled and chilled for up to 4 hours ahead.

INGREDIENTS

For the crispy shallots

½ cup neutral oil, such as avocado or peanut

¾ cup very thinly sliced shallots (6 small shallots) For the seasoned beans

One (420g) can cannellini beans, drained

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1 large clove garlic, minced

¼ tsp fine sea salt

¼ tsp freshly ground black pepper

¼ tsp ground dried sage

For the pesto layer

1 cup crème fraîche or sour cream

½ cup prepared pesto

For assembly

1¼ cups store-bought green olive tapenade or artichoke spread

1 large roasted red bell pepper, seeded and thinly sliced (about 1 cup)

¾ cup packed sun-dried tomatoes in oil, drained and thinly sliced

1½ cups shredded fontina cheese

METHOD

For the crispy shallots: Line a plate with paper towels. Heat the oil in a 15cm skillet over mediumhigh heat. Test to see if the oil is hot by tossing in a shallot sliver; if it sizzles, the oil is ready. Add the rest of the shallots and stir gently. Cook, stirring often, for 2 minutes; then reduce the heat to medium. Continue to cook the shallots for 4 minutes, stirring often, or until they are golden brown and crispy. Remove the skillet from the heat. Transfer to the prepared plate; allow the shallots to drain until cool.

For the seasoned beans: Place the beans in a bowl and mash with a fork until a chunky paste forms. Add the olive oil, lemon juice, garlic, salt, pepper and sage, and stir to combine.

For the pesto layer: Combine the crème fraîche or sour cream and the pesto in a medium bowl.

To assemble the dip: Spread a thin layer of beans on the bottom of a 20cm pie dish. Spread the pesto layer over the beans, and top with the tapenade (or artichoke spread). Evenly distribute the roasted pepper and follow with the sun-dried tomatoes. Sprinkle the cheese evenly over the top. Cover and refrigerate for up to 4 hours. Before serving, top the dip with the fried shallots. Serve with sliced focaccia, pita chips or crisp wonton crackers.

NOTE: You can also assemble individual dips in small glasses.