I love a really tasty dip - this one is super easy (especially with a food processor) and is a nice change from hummus (which is my go-to). It's quite tasty in the summer and has worked well for me as an appetizer, a party dip, or sometimes as dinner served with veggies for dipping and a side salad.
The recipe is adapted from The Modern Vegetarian Kitchen, by Peter Berley. I love this cookbook!
White Bean Dip with Dill, Lemon & Garlic
Ingredients:
- 2 cans of organic great northern beans (drain and rinse)
- 4 Tbs fresh-squeezed lemon juice (do not substitute pre-squeezed from a bottle - go fresh)
- 3 Tbs plus 1 tsp extra-virgin olive oil
- 3 Tbs chopped fresh dill
- 2 garlic cloves, crushed
- 2 tsp lemon zest
- sea salt & pepper (to taste)
- paprika (for garnish)
If you have a food processor the easiest thing to do is throw everything in there, except the 1 tsp of olive oil and paprika. Blend all the ingredients until well mixed. Spoon into a bowl - top with the remaining 1 tsp of olive oil and sprinkle with paprika. Serve chilled.
If you don't have a food processor I would recommend a mixing bowl and a hand blender to get everything mashed together. Elbow grease alone will probably work, but the dip will be a lot lumpier.
I especially like this dip with rice crackers - they seem to complement the flavors of the dip.
Happy eating!!
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