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Wednesday, February 16, 2011

Dip (White Bean)

I was remembering the other day the dips my mother made.  It was a main party course: clam dip and onion dip with Lay's Potato Chips.  Mom mixed French Onion Soup mix into sour cream, voila--dip.  Then there was the clam dip--canned clams and sour cream--not sure what else she added.  Now I like bean dip--no sour cream for me.


Roast one head of garlic drizzled in olive oil for 15 minutes at 400 degrees.  Cool and peel and place in blender along with:

1/2 c. Italian parsley, chopped & packed
1 small piece lemon peel
1 can cannellini beans (16 oz.) rinsed and drained
3 Tbl. fresh lemon juice
1 Tbl. olive oil
1/4 tsp. salt

Process until smooth. 
Serve with lovely vegetables: pea pods, carrots, celery, red pepper and if you want, potato chips.

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