Well, hello there, 2014!!! By my calculations, I’m only about two weeks late to the party, but, hey…life has a way of being lived sometimes and I have to admit there’s been little time for cooking AND photographing. Just cooking, lately, and Brownie meetings to supervise, and piano lessons to patiently sit through, and puppy obedience classes to attend. Also, believe it or not, it gets dark really early this time of year in the desert. By 5:30, if I haven’t cooked, plated, and photographed, there’s just not enough natural light.
Ahhh, excuses, excuses, excuses. Enough of that, on to the bean dip.
I made this for the first time on New Year’s Eve 2012. It was a huge hit with our guests and, even though it was just going to be the three of us this year (one of whom wouldn’t touch the stuff with a ten foot pole), I decided to do it again for our New Year’s Day feast. We already had too much food, but this dip is so good (and gets better with each passing day), I was happy to have the leftovers for some post-celebration snacking. It’s low in fat, high in flavor (lots of garlic goodness), and a good source of protein and fiber from the beans. It’s also really fast and easy to assemble. Put it together the day before you plan to serve it for maximum flavor mingling! (I hear there’s a big football game in the not-too-distant future). Serve with the crackers or crudités of your choice. Enjoy!!
White Bean Dip with Rosemary and Sage (recipe courtesy Cooking Light, Aug 2007)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, chopped
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
- Fresh sage sprig (optional)
- Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges crackers, fresh veggies. Garnish with sage sprig, if desired.