This recipe is super easy and can be served with pita, veggies, chips. Or in my case, a big spoon.
Now, in a perfect world they would have had the white Cannellini beans I wanted at the store. But, life is full of disappointments and I had to settle for these Great Northern beans. I think Cannellini beans are creamier in the dip but don't stress if you can't find them. Just get a can of white beans but don't use navy beans...aren't I making this so simple? Speaking of beans--rinse the living daylights out of canned beans and they taste so much better. I throw mine in a colander after draining them and just rinse away.
|Just when I'm thinking "hey my photographs are looking good!" I end up|
with a close-up shot of pepper. It's a journey.
A food processor is indispensable for making dips and spread. I love my Cuisinart one to the moon and back. It is the butter to my bread. Wait, I'm trying to not eat butter or bread these days. Heaven help me.
Voila! A twirl or two (or 50) in the food processor and we have this velvety, garlicky, basil-y dip!
White Bean & Basil Dip
Adapted from Julia Child's White Bean Dip
Prep time: 10 minutes
Kitchen gear required: Food processor, knife, cutting board
1 can white beans (Cannellini preferred but can use Great Northern beans in a pinch), drained and rinsed
1/4 cups shredded basil, plus a few more leaves for garnish
1 lemon, juiced
3 cloves garlic, minced
1 Tbsp. olive oil
Salt and pepper to taste
Ready, set, go!
1. Open can of beans and drain and rinse them really well. Throw in food processor.
2. Add lemon juice, minced garlic and basil, salt and pepper and process until desired consistency (you can make it as chunky or smooth as you like).
3. Drizzle in olive oil while still processing spread.
4. Serve with pita wedges (hi Trader Joe's whole wheat pitas!), veggies or chips.