The thing that I’ve noticed about any dish that has the word “dip” in it, usually means it’s really bad for you.
Spinach artichoke dip?
Sounds healthy, but really bad.
Looks harmless. Still bad.
I would keep going with examples, but long ago I learned of the writing rule of three. That and I’m out of good ones.
Basically, every time I make a dish with the word “dip” in it, I stop actually wanting to eat the dish.
Unless it’s delicious enough of course.
This is the first dip that I have encountered that didn’t make my arteries freeze up in fear.
The bonus is it tastes yummy.
You will need…
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Here comes the really hard part.
In a food processor or blender, mix the beans, garlic, lemon juice, olive oil and parsley.
Pulse the mixture until it is coarsely mixed.
Season with salt and pepper and transfer to a small serving bowl.
Serve with pita, pita chips or veggies.
Love and Beer Floats