I love going though my fridge and cabinets on a Saturdays, dreaming up recipes to take to a whatever party is happening that night. Yesterday, it was our pal Kate’s b-day! She loves veggies, it was so hot I didn’t feel like cooking and as you may have seen in some previous posts I have tons of veggies to use, so I decided use some strategy and bring a veggie tray.
The Tray: Cucumbers, celery, carrots, green beans, snow peas and another cucumber. I tried to fill this swanky tray with Kate’s favorites so I did pick up a few non-CSA items (celery + carrots).
I decided I needed some kind of dip to go with this so I googled “white bean dip” and a Giada De Laurentis recipe was the first thing that Google popped up. I had all of the ingredients, so I was sold. I modified the original recipe a bit.
White Bean Dip: The Recipe modified from this recipe:
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- juice of one whole fresh lemon
- 1 tablespoon olive oil
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt/Pepper to taste
Easiest Directions Ever:
1. Put the garlic and parsley in the food processor until all chopped up.
2. Add beans, lemon juice and pulse until the mixture is combined.
It is really delicious. And maybe what makes it even more delicious is that I photographed it on Oprah tissue paper.
It was a hit at the party, and tasted amazing with some multi-grain pita chips our pal Lezgan brought over. And, I realized while writing this that it was all accidently vegan.