Monday, February 2, 2009

Dippin' Goodness

What do you get when you cross a white bean with pesto? A DARN good dip!

In the summer I make pesto with all my bushes of basil. I whirl it in the food processor with pine nuts, peccorino romano, garlic and olive oil. Sometimes I leave out the olive oil. I freeze them in baby food jars that I pack ratted away (eh hum, two years ago). They come in handy. Not just for a quick pasta dish but for soups and other things as well.

I had to have some snack food for Super Bowl Day. Sunday is our day to hang with my parents and the kids. We dont have a party or anything but I still make pizza and snack items. In an effort to make lighter food, I made this bean dip and a pizza that I will post tomorrow.


2 cups white beans cooked until tender
1 teaspoon salt
4 tablespoons pesto
1 tablespoon olive oil
2 garlic cloves, coarsely chopped

Boil the beans with a bay leaf until tender. Drain and whirl in the food processor with the remainder of the ingredients. If you do not have pesto then add a handful of basil, 1/4 cup peccorino romano, handful of pine nuts or walnuts, one more clove of garlic and one more tablespoon of olive oil. Process until mixture is smooth.


Bunny said...

Very nice dip Lori!

kat said...

I bet that was fabulous

Sheila said...

When I first saw this I thought it was some type of guacamole. What a terrific idea to mix beans and pesto! I am certain the taste was outstanding. Thanks for all of your healthy recipes lately.

Grace said...

why haven't i ever considered mixing pesto and beans? it's an obvious choice for a delicious dip--nicely done!

Kevin said...

I really like the sound of this bean and pesto dip!