“I Found my Cooking Mojo” Recipe #4:
Irresistible white bean dip
I realize that some of you may have thought the name of this recipe was an oxymoron. “How,” you asked, “could anything with white beans in it be irresistible?” Let me tell you – sass and spice can make almost any bean desirable. In fact, if there were a dating website for beans, I would open a business selling this recipe to white beans because others would find them to be irresistible upon tasting the dip.
Directions: Use a food processor to finely chop the garlic, beans, red pepper, red onion, and pepperoncinis. Be careful that the latter three don’t become mush by over processing them. If you have a small processor like I do, just chop one or two items at a time and combine them in a bowl. If you don’t have a processor, just chop the items by hand.
Add the other ingredients to the chopped items. How much you add of certain ingredients (e.g., lemon juice) depends on your taste. Stir and refrigerate until chilled. You can serve it with crackers, chips, or veggies. You can also add it to most any Mexican dish. Bon appetit. Oh wait, that’s French.
3 cloves garlic
2 15 oz. cans white beans drained and rinsed
1/4 c. finely chopped red pepper
½ of a small red onion finely chopped
2 – 5 whole pepperoncinis finely chopped
1 avocado, mashed
1 – 2 Tbsp. pepperoncini juice
½ tsp. shredded lemon zest
2 – 3 Tbsp. lemon juice
1 – 3 tsp. Chipotle Tabasco
½ tsp. ground pepper
¼ tsp. salt