And went straight to the dip, passing me by! The nerve!
The real question is this: did I mind?
Nope, not one bit! Because I, too, was busy stuffing my mouth with chips and dip as he came in, rather than greeting him with a hug. The dip is so smooth and thick that it really holds up to piling it high on a chip or piece of naan. I didn't even care that we finished nearly half of the bowl before sitting down to dinner since it is loaded with good-for-you-ingredients -- essential fats from the olive oil, lots of protein and fiber from the beans, and finger-licking taste with the seasoning and garlic... plus that bit of freshness from the lemon. You must make this for your next, well, any occasion! Perhaps a hockey game? (cough Go Pens cough)
Game 2 is tonight, and I am p.u.m.p.e.d! Going to enjoy the rest of this bean dip before a weekend of spring cleaning (best when the forecast is rain rain rain), bridesmaid activities for my friend the bride-to-be, and birthday celebrations. Speaking of... wishing the happiest of happy 26th birthday to my former roommate and now-LA-resident, Rachel! :) Check out THIS archival photo from August 2003... wow!
One Year Ago: Almond-crusted tilapia (perfect for the Lenten season!)
White Bean Dip
(adapted from Giada DeLaurentiis)
A few notes: The original called for 1/4 cup fresh parsley. While it would give the dip a gorgeous green hue, I fully admit that parsley always seems like a waste to me, so I substituted a few green onions I had on hand. I liked the added subtle onion flavor, but you may omit it without consequence.
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
Ground black pepper
1-2 Tablespoons chopped green onions (optional)
Pita, chips, or naan for serving
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. Serve the pita toasts warm or at room temperature alongside the bean puree. Store, covered, in the fridge for up to 5 days.