Against all our better judgement, we returned home from Erinsville yesterday after a perfect long weekend of swimming, sunning, eating, and drinking. It’s odd how a relaxing weekend can be exausting to come back from. The simplest tasks are beyond me today. And yet somehow we still managed to get 6 loads of laundry done. Yes, 6. You read correct. But making dinner last night? Ha. I think not. Pizza, anyone? Making dinner tonight? Also not looking so great. Especially after a long hard look at the sad, lonely state of my fridge and cupboards. Oh, poo.
I did, much to my content, find a can of white Cannelini beans. A fairly plain pantry staple. Nothing to write home about, right? Well…
If there is anything important you should know about me, it’s that I will drop anything, fight tooth and nail, give my first born, for anything dip related. Can I dip something in it? Well then I’m there. Dipping anything I can find into anything that claims to be, or perhaps even related to, a dip.Something about dipping things just makes me so happy. Hummus, baba ganouj, raita, salsa, guacamole, nacho cheese from a jar… I will find something to dip into it and I will love it. Am I making my point yet? Are your ears starting to bleed? Well then, let me give you a recipe. Fellow dippaholics beware, this tastes just as good off a spoon as it does on anything else. Which can be dangerous.
Rosemary Lemon White Bean Dip
2 Cups cooked (or canned) Cannelini beans
1-2 cloves garlic, rough chopped*
1 tbsp fresh rosemary, diced as fine as you can (helps keep the dip smooth)
Zest of 1 lemon
1/4 Cup Extra virgin olive oil + 1 tbsp**
salt and pepper to taste
Red pepper flakes (optional)
*start with one clove of garlic and have a taste. If it’s still not pungent enough for you, add the extra clove or as many as you feel is necessary.
**it’s important the oil be of good quality as it does really help flavour the dip and you don’t want to flavour it with something cheap.
In the bowl of a food processor, add the beans, garlic, rosemary and lemon. Puree until smooth. Taste and add salt until you’re comfortable with the flavour.
With the processor still on, add the olive oil in a slow constant stream. This will emulsify the olive oil and really help give the dip a smooth, creamy mouthfeel.
Spoon into a serving dish and finish with remaining tbsp of olive oil, fresh cracked pepper and a few pinches of red pepper flakes [not pictured] if you like a little zing in your dip.
Serve on crostinis, with raw or lightly cooked vegetables, with pita chips, with a spoon, or any other way your dippy hands desire.
I cleaned the dish with a finger. Luckily no one was around to see. It’s not a pretty picture. Enjoy!