Reposted from Bakin’ and Eggs. Originally published on June 26, 2011.
I’m not the best when it comes to appetizer ideas. Give me a cheese plate and I’m a happy girl but sometimes I want to mix it up, especially when I am entertaining or taking appetizers to get togethers. I was looking for an easy, healthy, make-ahead appetizer. I thought of making hummus but while I still love to eat it, I’m a little over serving it to guests. I found this recipe for White Bean Dip from Giada and thought that it sounded like a great alternative to hummus.
The dip was so super simple to make and ready in under five minutes. It’s just a puree of white beans, parsley, lemon juice, olive oil, garlic and salt and pepper. If you wanted to mix it up, I think that it would also be great with basil instead of parsley or a mix of whatever herbs you have in your garden or on hand. I served it with mixed veggies and pita chips. It was a perfect make-ahead appetizer since the longer it sits in the fridge, the better it gets as the flavors come together more.
White Bean Dip
(Recipe source Giada de Laurentiis)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1–2 garlic cloves (depending on how much punch you want to pack!), peeled and crushed
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt and freshly ground black pepper, to taste
- Place the beans, garlic, lemon juice, olive oil and parsley in a food processor or blender. Pulse or blend until the mixture is pretty smooth but still has some texture.
- Season with salt and pepper, to taste.
- Transfer to a small bowl and garnish with fresh herbs.