Happy National Nutrition month! I’ll be highlighting healthy, easy dishes all month long (nothing new there). Today we’re talking white bean dip and ancient history.
I thought I’d shake things up and start off with a story 🙂
Long, long ago, in a town kind of far away, my husband and I enjoyed dinner out with friends at a posh restaurant. By “posh” I mean real china, cloth napkins, soft lights, and not one stack of pizza boxes in sight. Definitely not our usual dining venue, being a couple of twenty somethings who’d just bought their first home. However, I had a gift certificate, so there we were.
Despite it being nearly 20 years ago, I remember the restaurant’s back story (named after Isabella Stewart Gardner), our dinner partners (pals Josh and Cynthia), the givers of the gift certificate (a local professional group to whom I’d given a nutrition presentation), and, though the entrees escape memory, I vividly remember the appetizer…
Garlicky white bean dip for spreading on fresh bread. At the time I’d never had anything like it, and it was divine.
Though, I won’t say I’ve been dreaming about it for two decades, that white bean dip was the first thing that popped into my head recently when it was time to come up with something new for my book club ladies. I looked at a handful of recipes before deciding on my own version.
I still can’t believe how simple this white bean dip it is.
Six ingredients. Less than 10 minutes on the stove. A whirl in the processor or with an immersion blender. Done. The fresh rosemary, sautéed garlic, and the lemon juice turn otherwise everyday cannellini beans into a creamy, aromatic, and flavorful spread perfect for fresh bread, crispy pita chips, or raw vegetables. If there had been any left I would have spread it on my sandwich the next day. Personally, I loved the crunchy pita chips – lightly seasoned and the perfect accompaniment for the creamy, flavorful dip.
With this dip, I do believe fresh rosemary is best. However, if you only have dried rosemary on hand, use 2 teaspoons and crush it between your fingers before adding to help release the essence. Also, if you and your food processor just aren’t on speaking terms (I get it, believe me), you could just mash this concoction right in the pan with your everyday potato masher. It won’t be smooth, but the general idea will be there. If that’s to be your path, do finely chop the rosemary, lest your guests leave with sprigs of rosemary between their teeth. They’ll not thank you for that 🙂
Rosemary Garlic White Bean Dip
Makes about 1-1/2 cups
Prep time: 5 minutes Cook time: 8-10 minutes
1-2 tablespoons olive oil
2 teaspoons chopped garlic
2 sprigs fresh rosemary, leaves removed from stalks
15 0z can cannellini beans, undrained
Juice of half a lemon
salt and pepper, to taste
Heat olive oil in a large nonstick skillet over medium-low heat. Add garlic and rosemary and saute until garlic is golden (about 1 minute). Add the can of undrained beans, and bring to a simmer. Let bubble for about 5 minutes to allow the flavors to mingle. Transfer to the food processor, add the juice of half a lemon, and process until smooth. Taste and adjust seasoning, and add salt and pepper as desired.
Parmesan Whole Wheat Pita Chips
Makes 24 chips
Prep time: 10 minutes Cook time: 12-15 minutes
6 small whole wheat pita pockets (about 6″ across)
olive oil for brushing (about 1/4 cup)
garlic powder
sea salt
grated Parmesan cheese
Preheat oven to 350 degrees. Brush both sides of each pita with olive oil, and dust with garlic powder. Cut each round into 4 equal wedges. Arrange on an ungreased cookie sheet, and sprinkle with grated Parmesan and a little salt. Bake for 12-15 minutes, until dry and firm to touch. They will continue to crisp once they’re out of the oven.
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