Dip is fun. It even makes eating raw vegetables seem like less of an imposition. This is a versatile dip worthy of a kids’ lunch or an Italian cocktail party. Here’s all you need: 1 can cannellini beans 1 clove chopped garlic (or less if your kids’ tongues aren’t flame retardant like mine) 1/4 cup extra virgin olive oil 1 t sea salt 1/8 t pepper 1/4 c fresh basil (would also be benissimo with rosemary instead) 1/8 t crushed red pepper flakes (for the cocktail party, not the kids) juice from half a lemon Drain and rinse one can of cannellini beans. Plop the beans into a food processor. Add all the rest of the ingredients. Process until mostly smooth. Adjust seasonings. Spoon into bowl, top with basil chiffonade, a few crushed red peppers, and a swirl of olive oil. Serve with buttered, toasted pita bread. I use a comal to toast mine up but any pan, or even a toaster oven, will work fine. It’s a kid pleasing...Read More
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