White Bean Dip
adapted from Giada De Laurentiis
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh Italian parsley leaves
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Place all of the ingredients in the work bowl of a food processor. Pulse until the mixture is coarsely chopped (I pulse to beyond that stage). Season with salt and pepper, to taste. Transfer the bean puree to a small bowl and serve with pita chips and fresh cut vegetables.
Simply one of the easiest, tastiest, most repeatable appetizers/snacks/light lunches I’ve ever put together. Everything balances out beautifully and the bit of “bite” from the garlic is just perfect. Trust me, it’s a crowd pleaser, too: I made it on Saturday for my birthday party and it was a huge, huge hit.