Difficulty level: 1/5
Tuscan white bean dip
1-15 oz can cannellini (white kidney) beans, drained and rinsed
6 cloves roasted garlic (instructions below)
juice of 1 lemon
1/4 cup fresh oregano, roughly chopped
2 tablespoons roasted garlic oil
salt and pepper to taste
Puree all ingredients in a food processor until smooth. Adjust seasonings and chill. Serve with sliced, toasted ciabatta bread.
To roast garlic - in a small sauce pot add peeled garlic cloves and just enough oil to cover. Simmer on low heat until cloves are soft. Save leftover oil for sauteing and flavoring - store in refrigerator.
Smoky black bean dip
1-15oz. can black beans, drained and rinsed
1 clove fresh garlic
1 chipotle pepper in adobo sauce ( very spicy - add a little at a time to your taste)
juice of 1 lime
2 tablespoons red wine vinegar
2 teaspoons cumin
1/2 teaspoon coriander
1 tablespoon extra virgin olive oil
1/2 bunch cilantro, roughly chopped
Salt and pepper to taste
Puree all ingredients in a food processor, adding a little water as needed to get a smooth consistency. Adjust seasonings. Serve chilled or hot with tortilla chips.
Asian spiced edamame dip
2 cups frozen shelled edamame (soy beans)
1 clove garlic
1 teaspoonp fresh grated ginger, or 1/2 teaspoon powdered ginger
juice of 2 limes
1 tablespoon red miso
1/4 cup sesame oil
1/2 teaspoon five spice powder
1/8 teaspoon cayenne pepper
In a pot with boiling salted water, blanch edamame for 5 minutes. Drain well. Puree all ingredients in a food processor, adding a little water as necessary for a smooth consistency. Chill well. Serve with wonton chips or veggies.