Need an appetizer idea for Superbowl Sunday? This smooth Lemon Garlic White Bean dip whips up quickly in the food processor (or blender) and packs a whollop of flavor due to the soft cannelli beans, the garlic and lemon, and of course the hot peppers.
White bean dip flavored with garlic, lemon, and a kick from pimientos (or jalapenos)
You can serve the dip with chips or crackers, but I prefer to use pita crisps, which you can make easily and for far less than the cost of a bag of chips. Just cut pitas into wedges, brush with a bit of oil, and season with your choice of flavors. Bake for a few minutes. That’s it! Easy peasy.
Oh, one more tidbit about the dip: it tastes fantastic spread onto toast and suffices quite nicely as a quick snack between meals.
Lemon Garlic White Bean Dip
INGREDIENTS
- 2 (15 ounce) cans cannelli beans, drained and rinsed (cannelli beans also go by Northern Beans or white beans)
- 1 clove garlic, minced or finely grated
- 1 tsp. lemon zest (from one medium-large lemon)
- 2 tbsp. lemon juice, freshly squeezed
- 1/2 cup extra virgin olive oil
- 1 (2-ounce) jar diced pimiento (I used 1/2 of a pickled jalapeno instead, finely diced + 1/2 tsp. of the jalapeno pickling juice)
- 2 tbsp. minced parsley leaves
- 1/2 tsp. salt (I used Himalayan Pink salt)
- 1/2 tsp. pepper
DIRECTIONS
- In a food processor, combine beans, garlic, zest, lemon juice, and oil; blend until very smooth.
- Place in a small bowl, then stir in pimientos, parsley, salt, and pepper.
- Serve at room temperature with pita crisps, tortilla chips, or crackers.
SOURCE: 200 Appetizers by Donna Kelly and Sandra Hoopes
Pita Chips
INGREDIENTS
- 1 package pita bread (about 8 pitas), white or wheat
- 3 tbsp. olive oil
- 1-2 cloves garlic, finely grated
- 1/4 tsp. salt
- 1/8 tsp. pepper
DIRECTIONS
- Combine olive oil, garlic, salt, and pepper into a small bowl. Stir to thoroughly mix. Using pastry brush, spread mixture onto both sides of each pita.
- Stack pita bread, then use a large knife to cut pitas into 6-8 wedges. Arrange wedges in a single layer on an ungreased cookie sheet. Bake at 325 degrees F for 12-15 minutes, until golden brown and crisp. Keep an eye on them so they don’t burn, though!
Scrumptious and Sumptuous 