Monday, April 28, 2008

White Bean Dip for the First Spears

The warm spell around here has coaxed up the first welcome spears of asparagus and they are being cosseted and cooed at by yours truly. Asparagus is beloved by all in our family and I have carefully pulled out the weeds and crabgrass that have invaded my tender asparagus patch and fluffed on some light compost to protect my little green babies.

First up for these luscious spears is a dunk in some White Bean Dip, an easy pantry recipe you can whip up in a hurry when dinner preparations leave you frazzled. It is also a great dip for parties, as you can leave it out for hours without worries about spoilage. White Bean Dip pairs delightfully with vegetable crudites, breadsticks and crackers, all gluten-free, of course.

White Bean Dip

1 (14 oz.) can white cannellini beans, drained
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
1 tsp. dried rosemary, pulverized
1 tsp. oregano, pulverized

I blend all the ingredients in my food processor, but mashing with a fork works well too. Resist the temptation to add garlic and hot peppers to this delicate-flavored, but hearty-textured dip, as this will tip the dip entirely too far into the hummus direction. Let sit at least one hour at room temperature before serving to meld flavors.

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