Friday, November 27, 2015

White Bean Dip

What an easy make ahead dip for parties and a nice change from the sour cream dips! The recipe is adapted from Giada De Laurentiis.

I adapted the recipe with beans seasoned with garlic, rosemary, and sage (Wegman's Tuscan Cannellini Beans). Because the beans were flavored I changed the recipe to only combine the beans (not rinsed, slightly drained), lemon juice, and 1/4 cup olive oil. I used a box of wheat crackers instead of making my pita chips as well.

This recipe can be easily adapted! Alternate flavors to use with the beans include roasted red peppers, sun dried tomatoes, extra garlic, basil, thyme, and more!

White Bean Dip and Pita Chips
Serves: 6 servings (or more depending on how polite everyone is!)

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt & Black Pepper
Pita Chips/Crackers

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.

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