Friday, March 8, 2013

Cannellini Herb Dip

Dairy-free this Italian-inspired dip might be, but it’s delicious, great with the usual crudités and crackers, and it makes a great spread for sandwiches. Do use fresh herbs, and by all means, tweak the flavors to your own taste.

2 15-oz. cans cannellini beans, rinsed and drained (3 cups cooked)
¾ cup olive oil (substitute a little rosemary olive oil if you can find it)
2 Tbs. lemon juice
1 large garlic clove, peeled and minced/put through a press
1-2 tsps. fresh thyme, chopped (½ tsp. dried)
1-2 tsps. fresh rosemary, chopped (½ tsp. dried)
½ tsp. sea salt
A few good grindings of white pepper
Fresh parsley and/or toasted pine nuts for garnish

Combine all ingredients in blender or food processor (add a little water if mixture is too thick). Transfer to serving dish and garnish as desired.

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