Fresh and delicious, and it’s leftovers can be used for all sorts of interesting things.
The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I’m sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota.
Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah’s birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots.
Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.
In a medium bowl, combine:
Two 15.5-oz. cans cannellini beans, drained
1/2 teaspoon cayenne pepper
2 tablespoons fresh thyme, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn’t process it in a food processor. Refrigerate until ready to serve.
In a food processor (preferably a mini), combine:
1/2 cup fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.
White Bean Dip with Parsley
- 2 tbsp. extra-virgin olive oil
- 3 gloves garlic finely minced
- 2 15.5 oz. cans cannellini beans
- 1/2 tsp. cayenne pepper
- 2 tbsp. fresh thyme finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup fresh flat-leaf parsley
- 3/4 cup extra-virgin olive oil
- Heat the 2 tablespoons olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring, for 3-4 minutes, or until garlic is golden brown. In a medium bowl, combine garlic, cannellini beans, cayenne pepper, thyme, salt and pepper. Mix well and mash with a potato masher until mixture is mostly creamy, with a bit of lumpiness. Refrigerate until ready to serve.
- In a food processor, combine the parsley and the ¾ cup olive oil and process until smooth. Before serving, pour the olive oil mixture over the bean dip. Serve with crackers, chips or veggies.