Monday, July 12, 2010
White Bean Dip
Call me weird, but I love beans. Back in the day when we were a super broke family we would eat beans and rice for dinner at least three times a week. If we were lucky and money was okay we would get hot dogs with the beans. Good times. Now that I am all grown up and once again super broke, I often enjoy beans and rice for dinner.
I first had this dip when I briefly worked for a caterer here in Texas. It is wicked easy to make, and a welcome addition to any party. I made this at our summer home had a few bites...walked away for a few minutes and returned to an empty bowl...vultures...they are all vultures...I swear sometimes they act like they have never eaten food before.
White Bean and Sage dip
2 cans drained Cannellini beans (or any white bean you can find at the store)
3 TBS chopped fresh Sage
1 1/2 TBS chopped fresh garlic
1/4 tsp salt
pinch of cayenne pepper
In medium saute pan heat about 2 TBS olive oil. Add chopped sage and cook for about two minutes over medium heat. Add garlic and saute 30 seconds. Add drained beans and cook 1-2 minutes. Add salt and Cayenne pepper and stir to combine. Remove from heat and place in food processor, add 3 TBS olive oil and process until smooth. Add additional salt if you like...I usually do, but I like salty things. Place in bowl and drizzle with additional oil and chopped sage for garnish. Serve warmed with warm pitas cut into wedges.