White Bean Dip

By jeff and alli -
This is one of those recipes that I make over and over again.  I often make it when we have guests over for dinner.  I love that not only is it easy and quick, you can make it in advance.  I also appreciate that it is a yummy dip that doesn't require cream cheese or mayo or sour cream, which I love those ingredients but they always come with a side of guilt.

Don't be afraid of the beans!  Many non-bean fans have enjoyed the dip so give it a try.


Note: depending on how strong your garlic is, how powerful your lemon juice, how fresh your parsley, the flavor of this dip can vary.  Sometimes the parsley will be so vibrant and other times the lemon juice shines...as you try this recipe you'll discover what you prefer and you can adjust by adding more or less of certain ingredients.  Or if you are like us, you'll like it every time, no matter how the flavors balance out.



White Bean Dip

1 (15 ounce) can cannellini beans or white navy beans, drained and rinsed
1/4 cup loosely packed fresh parsley 
2 Tablespoons fresh lemon juice (about 1/2 lemon)
1 garlic clove, roughly chopped
Salt and black pepper 
1/4 cup olive oil

In the bowl of a food processor, combine beans, parsley, lemon juice, garlic, 1/4 tsp salt and 1/4 tsp black pepper.  Puree until well mixed.  With machine running, gradually mix in 1/4 cup olive oil until the mixture is creamy.  Season puree with more salt or pepper to taste.  

Transfer puree into small bowl and serve it with pita bread or pita crackers (pitas cut into smaller pieces and baked a bit), crackers, warm bread, veggies....  Can serve warm, room temperature or cold.  We usually go for room temperature.


Cover and refrigerate any leftover bean puree.

Comments

  1. JoshandMegs7/29/2012

    this sounds very good to me. we'll be trying this for sure.

    ReplyDelete

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