| move over, hummus |
I got this FABULOUS white bean dip recipe from a friend who somehow manages to mother a baby, a preschooler AND write a great blog about natural living. I've tried a lot of white bean dip recipes before (correction: I've made up a lot of white bean dip "recipes" before) but this is FAR superior to any other. I love the addition of sun dried tomatoes and capers. And I have to say, it's a great reminder of the most critical bean dip rule....add more olive oil than you think is possibly necessary. You won't regret it.
Enjoy the dip....and head on over to Contentedly Crunchy to check out her other great food processor recipes.
WHITE BEAN DIP
Ingredients:
2 pint jars of great northern beans (or 2- 15oz cans), rinsed
4 garlic cloves, peeled and smashed
1 jalapeño pepper
1/2 c. olive oil
1/4 c. sun-dried tomato (preferably packed in oil, otherwise plunk them in boiling water for a bit)
2Tbsp drained capers
Juice of 1 lime
1tsp hot sauce
1/2 tsp dried oregano (or 2Tbsp fresh)
1/2tsp fresh-ground pepper
salt, if you desire (I don't find it necessary, since the capers are pretty salty, plus that whole low sodium diet thing)
Instructions:
-Preheat the oven to 400°
-In a small oven-safe dish (I usually use a pie pan or a Pyrex container), toss the garlic cloves and the whole jalapeño with 2Tbsp of the olive oil and place in the oven for 15 minutes, or until the jalapeño is soft and light golden brown.
-Slice the jalapeño in half and remove the stem and seeds
-Fit a food processor with the metal blade attachment, add all the ingredients to the bowl of the processor, and puree until smooth.
Enjoy the dip....and head on over to Contentedly Crunchy to check out her other great food processor recipes.
WHITE BEAN DIP
Ingredients:
2 pint jars of great northern beans (or 2- 15oz cans), rinsed
4 garlic cloves, peeled and smashed
1 jalapeño pepper
1/2 c. olive oil
1/4 c. sun-dried tomato (preferably packed in oil, otherwise plunk them in boiling water for a bit)
2Tbsp drained capers
Juice of 1 lime
1tsp hot sauce
1/2 tsp dried oregano (or 2Tbsp fresh)
1/2tsp fresh-ground pepper
salt, if you desire (I don't find it necessary, since the capers are pretty salty, plus that whole low sodium diet thing)
Instructions:
-Preheat the oven to 400°
-In a small oven-safe dish (I usually use a pie pan or a Pyrex container), toss the garlic cloves and the whole jalapeño with 2Tbsp of the olive oil and place in the oven for 15 minutes, or until the jalapeño is soft and light golden brown.
-Slice the jalapeño in half and remove the stem and seeds
-Fit a food processor with the metal blade attachment, add all the ingredients to the bowl of the processor, and puree until smooth.
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