We recently celebrated my sons first birthday party. The big 1! The party ended up being a cross between a kiddie party and an adult tea party. Fun! But a lot of work. And in all that I forgot to take photograph of the dip I'm talking about here! Here is a photo of the spread involved, and that's all I can share until I make it again and photograph it.
All I can say is that it's always been a crowd pleaser! This is a great dip recipe to have on hand: quick and easy, delicious and healthy, at the same time it's also easy to have most of these ingredients stored in your pantry. Thank you Bon Appétit for a fabulous recipe!
Makes 1 1/4 cups
1 15-ounce can cannelloni (white kidney beans), drained
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, peeled
3/4 teaspoon cumin
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 teaspoon grated lemon peel
Puree first 5 ingredients in a processor until almost smooth.
Season with salt and pepper.
Transfer dip to a small bowl (can be prepared 1 day ahead. Cover and refrigerate.)
Mix mint, dill, and lemon peel in small dish; sprinkle over dip.