From the kitchen
Camel Milk & Roasted Garlic White Bean Dip
A creamy, savory dip where camel milk replaces the usual olive oil-heavy thinning agent for a lighter, brighter finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1/3 cup Camel Milk
- 2 cans White Beans (cannellini or great northern), drained
- 1 head Garlic, roasted
- 2 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 1/2 tsp Fine Sea Salt
- Fresh Rosemary, for garnish
Method
- Roast the garlic head wrapped in foil at 400°F (205°C) for 35-40 minutes until soft and caramelized.
- Squeeze the roasted garlic cloves into a food processor along with the drained white beans.
- Add the olive oil, lemon juice, and salt, and process until mostly smooth.
- With the processor running, stream in the camel milk until the dip reaches a light, spreadable consistency.
- Transfer to a serving bowl, drizzle with additional olive oil, and garnish with fresh rosemary.
Kitchen note
Add the camel milk gradually. Beans vary in moisture content, and you want the dip to hold its shape on a cracker rather than run.
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