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

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more