Cannellini Bean Dip with Garlic & Dill
How’s your week going so far?
As I predicted, my week is kind of crazy. I work as a freelancer doing search engine optimization (SEO) for a marketing agency, and this is the time of year when work is extremely busy. Most client contracts are up at the end of December, which translates into my company trying to show their value, and also spend any remaining budget for the year.
On top of that, Aaron is also in the midst of a huge project at work (he works as an interactive/graphic designer) and has been coming home after midnight. This is unfortunately part of the territory of working as a designer, as I’ve learned over the years, but that doesn’t mean both of us don’t get cranky as a result of the long hours and stress that comes with it all.
It’s weeks like this that I like to have a well-stocked fridge so lunches and dinners are mostly grab and go. Otherwise, it’s all too tempting to eat cereal for three meals a day. And don’t get me wrong – I love eating cereal for dinner. But skipping out on veggies all week long only leaves me feeling more run down and cranky.
A couple of weeks ago, I shared my favorite recipe for Moroccan-inspired hummus. This week, I decided to use that recipe as the base for a new spread: cannellini bean dip with garlic and dill.
Similar to the Moroccan hummus, this dip also uses garlic-infused olive oil. However, if you’re not a fan of garlic, you could leave it out and just go with the olive oil. Personally, I LOVE garlic…and subsequently breath mints.
Similar to chickpeas, the cannellini beans lend a wonderful smoothness to this dip, and the addition of dill and lemon juice add a nice bright flavor. I’ve been enjoying it with leftover homemade naan, but it would be great with some baked pita or tortilla chips, or even as a sandwich spread.
You could also just grab a spoon and enjoy it straight out of your food processor. I’m on board with that too.
| Garlic & Dill Cannellini Bean Dip |
- 3 C. Cooked Cannellini Beans
- 1/3 C. Olive Oil
- 2 Large Cloves Garlic, Roughly Chopped
- Juice of 2 Lemons
- 2 tsp. Dried Dill
- 1/2 tsp. Sea Salt
- Pinch of Pepper
- Begin by infusing the oil with garlic. Heat olive oil in a small frying pan over medium-low heat. Once oil is hot, add garlic and allow to cook until garlic turns a warm, golden brown. Remove from heat and set aside.
- Into your food processor, add cooked cannellini beans, lemon juice, dill, salt and pepper, and garlic-infused olive oil. Blend for 1-2 minutes, depending on your desired texture.
- Dig in!
I didn’t end up needing to thin this out at all, but if you find that the dip is too thick, you can add a little water, 1 Tbs. at a time, until it’s the desired consistency.
