White Bean Dip

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This is so simple and so delicious. Canned beans are one of the few pantry items I am never without. A good organic brand will produce a quality product that cuts out sooooo much cooking time. The texture of this dip is very much like a middle-eastern hummus, with all the delicious flavors of Italy. Smear it on some toasted baguette slices to make a delicious crostini too.

Tips:

  • If you have a good quality pita, you can just warm them and serve with the dip. No need to season them since the dip is so flavorful.

  • I know 1/2 clove of garlic is a weird measurement, but I tried this with a full clove and it was a little sharp for me. If you love garlic, then go for it or save that other 1/2 of the clove for dressing or something else.

  • You can freeze this dip. You may need to add more oil to thin it out when you defrost it.

  • You can vary your chip here. A crostini would be a heartier version and a bag of chips or crackers would be the easiest.

  • Crudités would be a healthier version.

White Bean Dip

Serves 6

PREP 5 minutes

COOK 15 minutes

INGREDIENTS

DIP

1-15 ounce can of cannellini beans, drained and rinsed

1/4 cup of Italian parsley

2 tablespoons lemon juice

1/2 clove garlic, peeled and smashed

1/3 cup olive oil

PITA

4 large pitas

2 tablespoons olive oil

Kosher salt and pepper

INSTRUCTIONS

  1. Preheat oven to 400 degrees.

  2. Cut the pitas into wedges, at least 8 per pita. Toss the pita with the olive oil and sprinkle salt and pepper. Place on a baking sheet and toast the pitas for about 5-8 minutes or until crispy.

  3. Prepare the dip: In a food processor or blender combine the beans, garlic, parsley and lemon juice. Pulse until the ingredients are combined then slowly add the olive oil until you get a creamy texture from the dip. Adjust seasoning with salt and pepper.

  4. Serve the dip in a small bowl and surround it with your pita chips. Enjoy.

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Marinated Olives and Feta