When I dip, you dip, we dip « Eating the Garden

When I dip, you dip, we dip

June 25, 2007 by cremarie

Got some extra crudite or pitas? Need something quick, cheap and easy to put on ‘em? Try this dip, from the latest edition of Vegetarian Times:

White Bean Dip with Parsley and Rosemary

1 15-ounce can white beans (cannellini or great northern), drained and rinsed

1 clove garlic

1/3 cup fresh parsley

3 Tbsp fresh lemon juice (the picture is a little misleading, as I used three lemon ice cubes I had stored in the freezer)

3 Tbsp olive oil

1 1/2 tsp chopped fresh rosemary

Throw all these ingredients in a food processor or blender, process until smooth, and du-du-dip-dip.

on June 26, 2007 at 2:29 am1 harmonia

D-lish! Can’t wait to try it! Right up my alley!
on June 26, 2007 at 5:31 am2 Lotus

Ooh, that sounds like a great quick dinner starter with perhaps a salad. Gotta try it.
on June 26, 2007 at 1:40 pm3 hopeful

I’ve got tons of parsley in the garden, if only I had some of those csa lemons. I can’t believe you get lemons. My kids like bean dip ok, so maybe I’ll whip up a batch of fresh pitas and make it a middle eastern night.