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Meatless Monday - Care for a Dip?

Rosemary-Almond White Bean Dip If you are like me, some days I am so hungry when I finally get back home, I am tempted to make poor food choices.  (Around my house, I keep few poor choices so this...

Rosemary-Almond White Bean Dip
Rosemary-Almond White Bean Dip

If you are like me, some days I am so hungry when I finally get back home, I am tempted to make poor food choices.  (Around my house, I keep few poor choices so this eliminates the temptations).  This week, following a houseful of company I was quick to rid my home of BBQ, Potato Chips, Sauce and Meatballs, Cereals, and an array of cheeses.  My neighbors are very happy to take these treats away from me.   Of all the treats, the cheeses were the hardest to resist.  Born and raised in the dairy state, I am fond of Artisan cheeses.

My go-to snack is hummus with carrots or celery.  You can always find this in the fridge.  This dip always takes the edge off and is a great protein-packed treat.  Someone shared a recipe for a Rosemary-Almond White Bean Dip that I created.  In my usual style, I have made some notes and adaptations.  This was much better the next day after it rested in the fridge.  I served this with carrots as an appetizer, but was encouraged to kick up the spices from my personal taste tester or “Mikey”.  It is rare that I try out a recipe on a group without a trial run or a taste-test.    Find a taste-tester who will give you honest feedback, it really helps!  I am fortunate, many of my neighbors will help with this chore.  I had big plans for a Lentil Loaf recipe, but this did not make it out of the test-kitchen!  But, that is another story!

Three key ingredients
Three key ingredients

Rosemary-Almond White Bean Dip

– Adapted from Vegetarian Times

Ingredients:

  • ¼ cup raw almonds
  • ¼ cup olive oil – I added a few tablespoons more
  • 3 cloves garlic, minced (about 1 tablespoon) – I bumped this up to 6 cloves or 2 tablespoons
  • 1 tablespoon fresh rosemary, chopped – I bumped this up to 2 tablespoons of fresh rosemary
  • 2 - 15 ounce cans cannellini beans, rinsed and drained
  • Salt and pepper for seasoning

Directions:

  1. Toast the almonds in a skillet over medium-high heat for 2 -3 minutes, or until beginning to brown, shaking the pan constantly. Set aside.
  2. Heat oil in the same skillet over medium-high heat. Add garlic and rosemary and sauté for 1 – 2 minutes or until fragrant. Watch carefully as this can easily burn. Again, I was more generous with the oil and the garlic and rosemary to add more flavor to this dip.
  3. In food processor or blender, chop the nuts, and set aside. I like chunky butters for the added texture, so I did not mince these nuts.
  4. Transfer this oil and the rinsed and drained beans to the food processor or blender and process until smooth. Add in the almonds to combine.
  5. You can thin with 1 – 2 tablespoons of water if desired (or Vegetable Stock).
  6. Season with salt and pepper if desired.
  7. Store in the refrigerator at least overnight to combine these flavors. I preferred this dip chilled and served with carrots and celery.

This dip could also be served on a cracker or it was suggested a tomato-topped bruschetta.   I stay away from the wheat products so I would opt for fresh veggies in carrots, celery or maybe even cucumber rounds.  Broccoli, cauliflower or green beans are also suggested veggies to dip.