Bean dips are one of my favorite, easy snacks. I love hummus, and am always experimenting with variations on the classic. This white bean dip, made with cannellini beans is a great alternative. Simple ingredients, quick to prepare and quite flavorful—I would gladly serve it at a party with toasted pitas and crisp vegetable slices.
I topped the dip with fresh rosemary, but basil or thyme would work well also. One of my favorite things about cooking, is being able to adapt recipes to suite my taste buds. You just have to get over the initial fear of messing up and start getting creative. And taste, taste, taste, before you serve!
Chili White Bean Dip with Rosemary
serves 8-10 as appetizer
3 T extra-virgin olive oil
1/2 small red onion, finely chopped
4 large garlic cloves, minced
2 15.5 oz cans cannellini beans, drained and rinsed
1 t chili powder
1/2 t salt
1/4 t pepper
1/2 c water
2 T fresh rosemary, chopped
In a medium pan, heat oil and add onion. Cook over medium-high heat 5 minutes, or until onion becomes translucent. Add garlic, stirring, and cook one minute. In a food processor, combine the onions and garlic, beans, chili powder, salt, pepper and water. Pulse until dip is combined, but slightly chunky. Transfer to a large bowl and top with rosemary and a drizzle of olive oil. Serve with pita chips and sliced vegetables.
serves 8-10 as appetizer
3 T extra-virgin olive oil
1/2 small red onion, finely chopped
4 large garlic cloves, minced
2 15.5 oz cans cannellini beans, drained and rinsed
1 t chili powder
1/2 t salt
1/4 t pepper
1/2 c water
2 T fresh rosemary, chopped
In a medium pan, heat oil and add onion. Cook over medium-high heat 5 minutes, or until onion becomes translucent. Add garlic, stirring, and cook one minute. In a food processor, combine the onions and garlic, beans, chili powder, salt, pepper and water. Pulse until dip is combined, but slightly chunky. Transfer to a large bowl and top with rosemary and a drizzle of olive oil. Serve with pita chips and sliced vegetables.
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4 comments:
the combination of chili powder and rosemary sounds delicious! I also LOVE making dips for snacking and entertaining. Kind of obsessed, actually.
Just found your blog through Holly's class. It's a beautiful blog- the photos are fabulous. I had to copy your recipes into adobe to print them, is there a better way? I just printed the pea pesto and this bean dip- going to try them this weekend. Also, do you think I could take out the red onions from this dip or will it be too bland?
Jennifer, http://www.orangeandpear.blogspot.com/
Hi Jennifer- I have actually been working on finding a way to the get the recipes to print. I did figure out a way to have them print without the sidebars, etc however it would print the entire page (which would be 7 recipes if you're on the main page!) I will add the print button for the time being (with a note to click directly into the post) until I find a better solution. Thanks for the feedback! As for cutting the red onion from the dip, I do think it would be a little bland. You could cut the amount or use a yellow onion if you prefer. Scallions, may be good as well. I would just taste and add extra salt, etc if it is bland. Have fun & let me know how it turns out!
Thanks! I made the dip last night - quite easy and yummy. I did put in the red onion (cut it in half) and it was still quite tasty. I brought it to this outdoor event and my husband was in charge of setting up and I forgot to tell him to sprinkle the rosemary. It was still devoured. Oh well, I'm going to try it again. Thanks!!
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