NFL PLayoffs are starting! This weekend why not serve something a little different than the nachos and chips and salsa? For New Year’s Eve we changed up one of our favorite white bean dip recipes into something with a little more liking to our taste!
1 (15-ounce) can of Cannellini beans
1-2 cloves garlic (based on taste preference)
At least 2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Red Cayenne Pepper (can substitute with Paprika)
Take your can of beans and rinse them well. Take a paper towel to quickly dry them off. Now I use 2 cloves of garlic in this recipe, however if you aren’t a fan of strong garlic taste, you may just stick to one clove. With however many you choose, clean and chop them up. No need to mince them though.
The original recipe calls for 2 tablespoons of lemon juice, however I add more. Again it is based on taste. I love the zesty taste of lemon, so I will throw in 3 tablespoons instead.
Place the beans, garlic, lemon juice, olive oil, and parsley into a food processor or blender. Next you will want to “pulse” the ingredients until you see that everything is chopped and is now a puree.
Season with salt, black pepper, and red pepper as you see fit for taste. I like my dip with a little kick so I add more than a pinch of red pepper. Mix the seasoning in well and place the bean puree in a serving bowl. I like to serve mine with sliced red peppers, carrots, and store bought pitas chips. Makes a great healthy snack for the upcoming football games, or really for any occasion!
Adapted from Giada De Laurentiis’ White Bean Dip recipe.