I have been making this basic dip for years. At every party, there's a bowl of white bean dip. Cannellini beans are a great dip base; they are packed with protein, have a smooth texture, and their mild taste works with any flavor combination you choose.
Make the basic white bean dip, choose a variation, or serve all 4!
TUSCAN WHITE BEAN DIP
adapted from Giada de Laurentiis
• 1 (15.5 oz) can cannellini beans, drained & rinsed
• Juice of 1/2 lemon (about 2 tablespoons)
• 1/3 cup loosely packed flat-leaf parsley
•1 garlic clove
• 1/2 teaspoon dried oregano
• 1/3 cup extra virgin olive oil
• Salt & pepper to taste
Pulse all ingredients except oil in food processor until combined. Stream in oil and process until the dip reaches the desired consistency.
Instead of parsley, add 1/4 cup loosely packed cilantro. Substitute lime for lemon (might need a whole lime, depending on yield). Omit the oregano and add 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1/8 teaspoon cayenne pepper.
Omit the lemon juice and the parsley. Add 1/4 cup toasted walnuts instead. Substitute smoked paprika (also labeled pimenton) for oregano.
Replace parsley with feta, double the lemon juice, and use a tablespoon each of fresh oregano and thyme instead of dried.
Do you have go-to party recipe? Share with us in the comments or tweet us at @DIYBoston!
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Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out
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