Recipe of the Week
Recipe of the Week - Herbed Cannellini Dip
Thursday, December 11, 2008
Here's a healthy, delicious dip perfect for a holiday cocktail party.
Herbed Cannellini Dip
Makes about 2 cups
2 cans white cannelini beans, drained and rinsed
2 cloves garlic, peeled
¼ cup olive oil
2-3 Tablespoons fresh rosemary OR fresh sage, minced
Zest of 1 lemon (coarsely grated)
Juice of one lemon
Salt and pepper
First place garlic in food processor and finely chop.
Next, put beans, lemon juice, ground pepper, and a large pinch of salt into food processor and pulse until combined.
Slowly add olive oil while pulsing. Process until smooth.
Add more garlic if preferred.
Transfer puree to a bowl and stir in rosemary or sage, lemon zest, and 1 T of olive oil.
Add additional salt and pepper if necessary.
Use as a dip for grissini, veggies, or as a spread for crostini.
Recipe and photo by Tracy Holleran of The Secret Ingredient Cooking School, Fairfield, CT.
www.TheSecretIngredientOnline.com
Herbed Cannellini Dip
Makes about 2 cups
2 cans white cannelini beans, drained and rinsed
2 cloves garlic, peeled
¼ cup olive oil
2-3 Tablespoons fresh rosemary OR fresh sage, minced
Zest of 1 lemon (coarsely grated)
Juice of one lemon
Salt and pepper
First place garlic in food processor and finely chop.
Next, put beans, lemon juice, ground pepper, and a large pinch of salt into food processor and pulse until combined.
Slowly add olive oil while pulsing. Process until smooth.
Add more garlic if preferred.
Transfer puree to a bowl and stir in rosemary or sage, lemon zest, and 1 T of olive oil.
Add additional salt and pepper if necessary.
Use as a dip for grissini, veggies, or as a spread for crostini.
Recipe and photo by Tracy Holleran of The Secret Ingredient Cooking School, Fairfield, CT.
www.TheSecretIngredientOnline.com
