Recession-proof bean dip
October 29, 2008
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Serves 6
Smooth and garlicky, this spread begins with canned white beans, which are pureed with a little olive oil and crushed red pepper, then mixed with black olives. In a small bowl, the dip can look quite elegant.
| 1 | can (about 1 pound) cannellini or other white beans |
| 1 | small garlic clove, chopped |
| 2 | tablespoons olive oil |
| Pinch of crushed red pepper | |
| Salt and black pepper, to taste | |
| 1/2 | cup pitted black olives, coarsely chopped |
| 1 | tablespoon chopped fresh parsley |
2. In a food processor, combine the beans, garlic, olive oil, red pepper, salt, and black pepper. Pulse the mixture until it is smooth. Add enough of the liquid from the beans, 1 tablespoon at a time, to make a puree that holds its shape. Transfer to a bowl.
3. Stir in the olives and taste for seasoning. Add more salt and pepper, if you like. Sprinkle with parsley. Serve with crackers.
Sheryl Julian
© Copyright 2008 Globe Newspaper Company.
