A recipe from the archives: every afternoon around 2pm, I get that uncontrollable urge to snack, usually in the form of cookies. So, instead I’ve been making this dip. Light, ridiculously easy to whip up, and totally delicious. It’s one of my favorites and I’m forever indebted to Melissa for introducing it to me (almost 2 years ago!)
I couldn’t believe how much our hotel room smelled like garlic…until I realized it wasn’t the room. It was my skin.
Hm. I washed my hands. Brushed my teeth. Nope. The smell was staying with me. Did I really eat THAT much of this dip?
Yes. Yes, I did.
Melissa made this for us during our visit to LA. And I’m pretty sure it’s safe to say I sat at the kitchen table 85% of the evening. Eating this dip. Not wanting to ruin my appetite for dinner, I kept pushing the bowl and carrots away from me, “Okay. Last one.” I think I did that about 20x.
Another proven example of how a few simple ingredients can make magic. Great garlicky and lemony flavors, blended together with fresh herbs. Nice creamy texture, similar to that of Hummus.
Two days later, after we had all returned home, we ganged up on Melissa until she had no choice but to post the recipe stat. I was shocked to find the list of ingredients only included 2 cloves of garlic…which tells me I really did eat that much.
I’ve made it myself since then. And needless to say, I’ve smelled like garlic all week long.
And p.s. just to be clear. To me, smelling like garlic is a good thing.
White Bean Dip
Prep time: 10 minutes
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil
• 1/4 cup loosely packed fresh Italian parsley leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
Place all of the ingredients in the work bowl of a food processor. Pulse until the mixture is smooth and thick. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl and serve with pita chips and fresh cut vegetables.
(from Melissa at Alosha’s Kitchen, adapted from Giada De Laurentiis)