I am shocked. Shocked I say! How is it I have never shared this recipe with you, dear reader? This simple recipe that I make once a week at least (I kid you not) is flavorful, cheap, and simple. The three requirements for a truly great recipe in my eyes.I made this after work one day when I was hungry. Voraciously hunting in my kitchen I discovered a loaf of crusty bread and some stray veggies, yet nothing to dip them into. How cruel the world is! But lo'! Creativity takes over and the artistic juices start flowing! I grabbed a few choice ingredients and the food processor, me easel and paints if you will. Art was born.
I bam this together before impromptu get togethers, and then FLASH! POP! POW! The citrus, the spice, the flavorful cannellini beans all deliver a pleasant rush to your tongue, emitting a "YUM!" from your lips and pleas for the recipe from your friends. Even kids have proven to enjoy this zesty little dip, so right there you know it'll please any palate. Give it a shot yourself, the recipe is simple, can be adapted and built upon. It's your blank easel, so get creative.
Lemon Cannellini Dip
What You'll Need...
1 can of white beans, washed and drained
zest and juice from 1 lemon
a few shakes of cayenne pepper
a pinch of salt
a few cracks from the ol' pepper grinder
1 1/2 tablespoons of good extra virgin olive oil
What You'll Do...
1) PUREE'!!!
2) Taste and adjust lemon, salt, oil, and cayenne to taste. Pour into a bowl, sprinkle with some cayenne and drizzle some olive oil. Serve with bread and veggies.
Lemon juice, white beans, cayenne and olive oil? I'm so making this---yum!
ReplyDeleteDang where are those pita chips when I need them?! I love these kinds of dips!
ReplyDeleteI made this for my DH who is down with a broken foot. It hit the spot! (I added a wee bit of fresh thyme)
ReplyDeleteThis is going to be served with the next family get together. Yum!
ReplyDeleteGive me some bread, this dip and a bunch of rocket, and I'm in heaven! Scrummy.
ReplyDeleteMmmm, sounds lovely. Like white bean hummus without tahini!
ReplyDeleteAgreed on the three requirements!
I love bean dips! And this one looks simple and good :) Thanks for sharing this...it's going into my arsenal!
ReplyDeleteI LOVE this dip you make Garrett!!! Ultra Virgin Olive Oil is my #1 favorite tool in the kitchen.
ReplyDeleteFantstic looking blog. Keep up the great work!
ReplyDeleteWonderful dip. Also, I really like the photo.
ReplyDeleteNow that sounds delish and quick! I've copied it - thank you so much for sharing. :D
ReplyDeleteAwesome recipe. Thank you for the idea - and the great timing. My dinner guests arrived early, the food was not ready, they were hungry, this was PERFECT.
ReplyDeleteI didn't have lemon juice so I used some garlic viniagrette from the fridge. With the cayenne it was excellent and got rave reviews. Mmmmm, wish there were leftovers.
I think I'm taking this to a dip party next weekend, thanks! :)
ReplyDeleteyummy! this sounds wonderful! thanks for the enthusiasm!
ReplyDeleteI'm late to the party but I just wanted to say -- I make this all the time and it's one of my faves! Thanks for the reminder!
ReplyDeleteI like to add a good teaspoon or so of fresh thyme, pre-food-processor.