Sunday, October 11, 2009

This dip, made with canned cannelli beans, makes a quick and delicious appetizer for your self and family or for a gathering.

All of the ingredients except for the salt and pepper get whirled around in the food processor. I did mine a few hours before we ate so that the flavors could meld together. I served it with an assortment of veggies, some from the garden like yellow pear mini tomatoes, green and yellow zucchini, and green beans. I also included red pepper strips, jicama strips, snow peas, and mini carrots. The dip is savory and has the lilt of lemon and the bite of garlic, tempered by the mellowness of beans and olive oil. It is also one of those Mediterranean healthy foods.

White Bean Dip
from Food Network's site and Giada deLaurentiis

1 (15-ounce) can cannellini beans , drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

1 comment :

  1. Yum! Simple but tasty. My kind of food!