My big 40 is on the horizon and I am going to be eating non-stop that weekend. In the meantime, I’m trying to eat well, but light. So, when friends kindly invited several families over for an early birthday dinner, I had some concerns about what might be in my food “range” that night. The hostess is a vegetarian, so I knew we’d have veggies. The problem is that she is also a Tex-Mex addict and her usual appetizers are chips and queso. As insurance, I decided to bring an appetizer I knew to be tasty and healthy: white bean dip.
I was far from the only “dipper” at the dinner party, and several people swore they could taste lemon. But, as you can see below, it’s not “in” there. This takes minutes to prepare, and works in a variety of settings. You can pair it with any crisp veggie, and it’s also great with pita or crispy crackers.
White Bean Dip
Great for: informal dinner appetizer; potluck meals
Time: 8 minutes
2 15.5-oz cans Canellini beans, drained and rinsed
1-2T Red-wine Vinegar
3T extra-virgin olive oil
1-2t fresh rosemary, finely minced
Coarse salt and ground pepper, to taste
- Combine all ingredients except rosemary in food processor and puree until smooth and creamy.
- Add rosemary, salt and pepper; pulse to combine
- Serve with crisp, cut vegetables, crackers, pita or sliced baguettes.