The holiday party was a resounding success. I am still getting all of the pictures and recipes together. In the meantime, here is a delicious bean dip that can be used with tortilla chips, crudités or as a bruschetta spread.I love this recipe because it tastes light and fresh – unexpected with a bean dip.
Gluten Free Garlic Bean Dip (adapted from Real Simple Magazine)
2 15-oz cans of drained cannellini beans
1/3 cup chopped Italian flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon kosher salt
Combine all of the ingredients in a food processor fitted with the metal blade. Process until smooth.
Serve at room temperature.
You can prepare this dish a day or two in advance and keep in the fridge. Try to take it out of the fridge a couple hours before serving to bring back to room temperature for the party. You will have a hard time keeping the crudités platter stocked as long as this dip is around…
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