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Tuesday, June 12, 2007

White Bean Dip


This is one of the easiest things to throw together and there is never any leftover. This is another one of Giada's recipes that have been using since her first book Everyday Italian came out. I prepared this last week when Dan and Larry came over. These are ingredients that I always have on hand, so it makes the prep work a little easier. Giada makes her own pita chips, I did at first, but our stores carry a great chip called Yummys that taste great.

White Bean Dip

1 (15 oz.) can cannellini beans, drained and rinsed
1/4 (loosely packed) flat leaf Italian parsley leaves
2 Tbsp. fresh lemon juice
1 large garlic clove
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. crushed red pepper
1/3 cup olive oil

In the bowl of a food processor, combine all the ingredients, except for the oil. Pulse off and on until coarsely chopped. With the machine running, gradually add the oil and process until creamy. Season with more salt and pepper if need. Serve with pita chips. This can be made 1 day ahead.

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