I’m kind of into dips these days. I still love baking best of all, of course, but after baking, I think I like dipping . . . er . . . making dips. They are just so versatile. They dress up well enough to take to parties, but are kid-friendly enough that the boys and I can make a meal out of them and some crackers for lunch. I actually took this one to Manchild’s pre-school’s Christmas party and I’m pretty sure everyone liked it. I’m only “pretty sure” because Squish was running around all over the place, digging into the garbage, dropping his half eaten food on the floor, picking things up with his slobbery hands, and I didn’t have the chance to see if all the little people ate it. But the moms liked it for sure. And it’s no wonder why. It’s made of beans (inexpensive! healthy! full of fiber! and protein!) and just a few other ingredients. Toss it in a food processor or blender and it’s whipped together in a matter of minutes.
Tuscan White Bean Dip adapted from Artisan Bread in 5 Minutes a Day
1 16 oz. can of white beans (white northern, navy, cannellini, etc.) or 1 cup dry beans soaked and cooked
2 T. olive oil
1 tsp. salt
pepper to taste
2-3 cloves roasted garlic (Place unpeeled garlic cloves in a hot skillet. Let cook for 4-5 minutes, until it is dark brown on one side. Flip it to the other side and let cook until it is dark brown on the other side. Peel and use.)
1 roasted red bell pepper, coarsely chopped (I just use one from a jar.)
10 fresh basil leaves
Place beans, olive oil, salt, pepper, and roasted garlic cloves in a food processor or blender. Process for a few seconds, until it is well blended. You may need to add a little water if it is too thick to blend thoroughly. Add the roasted pepper and basil. Pulse until coarsely chopped. Adjust seasonings and serve with crackers, bread, veggies, or whatever else your little heart desires.