White Bean Dip with Pita Chips
Spinach and Sausage Lasagna
Mixed Greens Salad with Balsamic Vianigrette
Country Bread with Roasted Garlic Spread
Affogato with Amaretti
After devoting yesterday to an all day high school bowling tournament two hours away (driving in the wintry mix was a joy-- not) and knowing that I have plenty of baking and cooking to do over the next couple of days, I am keeping this Sunday dinner nice and easy. In fact, I already have the lasagna in the freezer from a couple of weeks back and my daughter has already made the vinaigrette (along with a batch of gingerbread cookie dough for our traditional gingerbread house decorating), so all I had to do was whip up a batch of this easy-peasy dip and brew a pot of espresso for dessert.
I love this dip because I always have all the ingredients on hand. (Yes, even the rosemary. I have a large year-round topiary that I bring indoors during the winter.) It comes together in minutes, so it is perfect for last minute entertaining this time of year when you might have unexpected guests dropping by. I love the flavor that rosemary lends to cannellini beans, so I use a little bit along with dried oregano. I also dial back on the olive oil. If you use a quality oil, the flavor is all you need without the added greasiness and fat. Serve with some pita chips, grissini, or even crostini and you have a great appetizer.
White Bean Dip
makes about 2 cups
1 medium garlic clove
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup loosely packed fresh flat-leaf parsley
1/2 teaspoon minced fresh rosemary
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons freshly squeezed lemon juice
1/4 cup Extra-Virgin olive oil
In the bowl of a food processor with the blade running, drop in the garlic clove and process until minced. Scrape down the sides of the bowl. Add the beans, parsley, rosemary, oregano, salt, pepper and lemon juice and pulse until coarsely chopped. Scrape down the sides of the bowl again. With the machine running, gradually mix in the olive oil and process until the mixture is creamy. Season to taste. Transfer the bean dip to a small bowl and serve with pita chips. (The bean dip can be made up to one day ahead, covered and stored in the refrigerator. Allow the dip to come to room temperature before serving.) Enjoy!
Source: Adapted from Everyday Italian, by Giada de Laurentiis