Makes 1 cup.
15 oz can cannellini beans, drained and rinsed
1 shallot, minced, or 2 tsp minced red onion
3/4 cup heavy cream
2 oz goat cheese
1/2 tsp herbes de Provence, crushed lightly in a mortar and pestle
Kosher salt and fresh black pepper, to taste
In a large sauce pan (I use a 3-quart straight-sided pan), combine the beans, shallot and cream. Cook over low heat until the mixture is just below the boiling point, then add the goat cheese and herbes de Provence. Continue cooking, stirring occasionally with a wooden spoon, until the cheese melts.
Remove pan from the heat and purée the mixture with an immersion blender (or let it cool slightly, then transfer to a food processor). I like to leave some texture in; you can make it as smooth as you wish. Taste, and season with salt and pepper.
Transfer the dip to a bowl, and press a piece of plastic wrap directly on the surface to keep a skin from forming. When the bowl is cool enough, refrigerate until ready to serve. Let the dip come to room temperature.
Serve with crackers or vegetables, or use as a sandwich spread with roasted vegetables or grilled chicken.