Wednesday, December 28, 2011

White Bean, Mint & Parmesan Dip

(I should have chosen a more colorful bowl to serve it in... but it was devoured in no time!)

Prep time: 5 minutes

Makes: 1¾ cup

1 large clove garlic, peeled
1 (14oz/398ml) can cannellini beans (or white kidney beans), drained & rinsed
2 tbsp olive oil (plus whatever you need to balance the lemon juice)
½ cup fresh mint leaves
Juice & zest of 1 large lemon
Pinch of salt
½ jalapeno pepper, seeded & finely chopped ( or more if you like it really spicy)
1 cup Parmesan cheese, grated

1. Drop the garlic through the feeding tube of your food processor with the motor running.  Add the rest of the ingredients and process until smooth. Taste and add whatever is missing in your mind. If it’s too thick, add a little water, lemon juice or oil – a tiny bit at a time.

2. Transfer to a bowl, and serve with chips or crudites.

No comments: