The other night when we had our tailgate party, I planned to make the White Bean Dip that appears in Everyday Food (EF) Jan/Feb '08 issue. After making it, I tasted it and did not think the kids would like it. Freshly made, it tasted very lemony and actually not all that good. I quickly whipped up a batch of this dip with my other can of white beans, since this dip is a known favorite.
But when I served the munchies, I put the EF White Bean Dip out with the store-bought veggie chips, and found the flavors had married and it was really very good. Since it is so low in fat, I will certainly make it again. The flavors were fresh and bright and it was very creamy. I liked it with the veggie chips -- too bad those aren't so low in fat.
White Bean Dip with Veggie Chips
15 oz. can white beans (cannellini), drained and rinsed
2 to 3 T. fresh lemon juice (I used half a lemon)
2 T. olive oil
1 small garlic clove, minced (don't be tempted to use more)
1 t. fresh rosemary, finely chop, plus a sprig for garnish
1/4 t. red peppers flakes, plus a few for garnish
salt and pepper
store-bought veggie chips
In food processor, combine beans, lemon juice, oil, seasonings and 2 T. water.
Process until mixture is very smooth. Taste and adjust salt, if needed. Transfer to a serving bowl and garnish with a sprig of rosemary and a few red pepper flakes. Serve with veggie chips.
(Note: Recipe did not call for refrigeration before serving, but this recipe definitely benefits from some layover time before serving. Either refrigerate or let sit at room temp for a short while.)
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15 oz. can white beans (cannellini), drained and rinsed
2 to 3 T. fresh lemon juice (I used half a lemon)
2 T. olive oil
1 small garlic clove, minced (don't be tempted to use more)
1 t. fresh rosemary, finely chop, plus a sprig for garnish
1/4 t. red peppers flakes, plus a few for garnish
salt and pepper
store-bought veggie chips
In food processor, combine beans, lemon juice, oil, seasonings and 2 T. water.
Process until mixture is very smooth. Taste and adjust salt, if needed. Transfer to a serving bowl and garnish with a sprig of rosemary and a few red pepper flakes. Serve with veggie chips.
(Note: Recipe did not call for refrigeration before serving, but this recipe definitely benefits from some layover time before serving. Either refrigerate or let sit at room temp for a short while.)
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3 comments:
It's funny you mentioned not being tempted to use more garlic! I just recently ruined a whole recipe of salsa by adding a bit too much garlic! Oops!
Anne, The only reason I didn't add more was because of Joshua's tummy. As it turned out, with one garlic clove, it was very garlicky!
Yummy! I need to make some of this.
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