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This dip/spread is a great alternative to hummus.  I love it on a toasted bagel.  It’s great with pita chips as well. Sometimes I’ll have it in a wrap with salad greens and veggies for a quick and healthy lunch.

Savory White Bean Dip/Spread

1 cup chopped red onion (approx. 1 med)

5 cloves of garlic, minced

1-2 tablespoons olive oil

2 19 0z. cans white beans (aka Cannellini), drained and rinsed

1/2 cup sundried tomatoes, packed in olive oil

2 tablespoons fresh lemon juice or 1 teaspoon red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika or chili powder

tabasco sauce, to taste (optional)

1. Sautee the onion and garlic in olive oil drained from sun dried tomatoes until tender and golden around the edges.  Remove from heat and set aside.

2.  In food processor beans combine beans ( reserving one cup to mix in later if you prefer a chunkier consistency), sun-dried tomatoes, lemon juice, salt, pepper, and paprika or chili powder.  Puree to desired consistency ( add water in 1 tablespoon increments if dip is too thick for your taste).

3. Spoon into a medium sized bowl, fold in sautéed onion and garlic and tabasco, if desired.  If you reserved 1 cup of whole beans, mix it in.  Cover and refrigerate until ready to serve.

Makes approx. 2 cups

 

 

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack