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.
Yes, Kathy, the beans are drained. Thanks for catching this. I'll make the change! Thanks!
It doesn't say, but the picture looks like the beans are drained of their liquid prior to mashing?
…my blender didn't survive the move. WAAAAAAAAAH! I want this lovely dip so bad 🙁 It's 82 degrees here, darling. How about you throw your bikini and little bit's swimmies in a suitcase and come visit Cayman for some much needed de-snowing?
Sally @ sally's baking addiction
mmmmm. i love white bean dip. it's quick & easy. i love the addition of parsley!
I love bean dips and this one looks yummyl. The parsley oil really makes it too. This is great.