Sunday, August 16, 2009

White bean dip

You are probably beginning to see a trend in these recipes.

1. I dig beans, and

2. I dig beans.

What can I say, they are such a good source of good things for your body, how can I hate on them. Let's celebrate the bean!

So here's a delicious white bean dip that I made. I served it with fresh out of the oven tortilla wedges, that were zipped up with olive oil and white wine vinegar. So so good. I want some right now dammit.

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
1 teaspoon dried oregano

For the tortillas

4 tortillas cut in to pie wedges

Two glugs of olive oil

One glug of white wine vinegar

Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Dip each tortilla wedge in the olive oil/vinegar mixture. Arrange the tortilla wedges on a large baking sheet. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the tortilla wedges warm or at room temperature alongside the bean puree. Be nice and let your friends dip their tortilla wedges in the dip. Do not use tortillas as a dip approaching hand-stabbing device. You can make more dip.

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