White Bean Basil Dip with Whole Wheat Rosemary Flatbread

I once spent a weekend at a friends house who served a white bean pesto dip during happy hour.  I had never had such a dip and instantly fell in love.  When I find a dip that isn't mayonnaise or sour cream based, I get pretty excited.  I despise mayonnaise.   Anyone else out there feel that way?  Yuck. There is something about it, the taste, texture, that will never win me over.  And since it isn't the best for you, I'm not upset.  Alright, enough mayonnaise hate...  I am however a huge fan of white beans, I tend to use them a lot.  They are especially good in a dip!  Add some fresh basil.... and you are at amazing, without any mayonnaise.

I wanted something to dip into this dip with (does that makes sense?), but didn't feel like going to the store last Sunday.  So I decided to whip up some easy flatbread.  I used white whole wheat flour to keep things a healthy as I knew chances were this, and many a glass of Louis Latour's Macon Villages Chameroy (a DIVINE french wine that isn't too expensive) would probably be my dinner.  The secret tastiness is adding chopped rosemary into the the dough. 

  

Ingredients

White Bean Basil Dip

1 can of white beans
1 cup of fresh basil, rinsed
1 tbsp of extra virgin olive oil
salt and pepper to taste

Rosemary Flatbread
source: Gourmet Magazine 
  
1 3/4 cups unbleached all-purpose flour 
1 tbsp chopped rosemary 
1 tsp baking powder 
3/4 tsp salt 
1/2 cup water 
1/3 cup olive oil plus more for brushing 
Sea salt

Method

For the dip, add beans to a food processor, process until the consistency of hummus.  Add fresh basil, olive oil and a pinch of salt and pepper.  Process until smooth.

For the flatbread.  Preheat oven to 450°F with a heavy baking sheet on rack in middle.  In a mixing bowl, stir together flour, chopped rosemary, baking powder, and salt.  Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and a few pinches of sea salt. Place parchment on preheated baking sheet and bake for 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces and enjoy with the white bean and fresh basil dip! 

P.S. The white bean basil dip tastes amazing on a sandwich or wrap the next day for lunch.  Just sayin!  Enjoy! :)