A Tasty (Garlicky) Bean Dip
- Serves: 5
- Preparation Time: 10 minutes
- Total Cooking time: N/A minutes
On Jan. 6 it was Natl. ‘Bean Day’… we love our legumes…. right? They are good for you and with so many things you can do with them, beans are a very versatile item to have on hand!
Here is a great recipe to share with your friends and family.
| Amount | Measure | Ingredients |
|---|---|---|
| 1-2 | cloves minced garlic | |
| 2 | cans | white kidney beans (drained & rinsed) |
| 1/4 | cup | olive oil |
| 1 | tsp | lemon zest |
To prepare:
- Place all ingredients in food processor (or I used my handy dandy ‘Magic Bullet’) and Blend till smooth.
- Scoop into a dip bowl, and stir in chopped oregano.
- Enjoy with pita chips…or tortilla chips!
Spectacular Spread for Super Bowl
- Preparation Time: 20 minutes
- Total Cooking time: 10 minutes
A delectable layered spread for any special occasion made with feta and cream cheese, pesto, pine nuts and sun-dried tomatoes. Vodka or gin may be substituted for the vermouth. Looks beautiful on the table, tastes heavenly on your tongue! Serve with crackers or even bread!
This makes a BIG portion, you might consider cutting the recipe in half or making two smaller tortes (which is what I did… that way everyone isn’t crowded around the ONE plate!!)
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | cup | unsalted butter |
| 3/4 | lb | feta cheese, crumbled |
| 1 | 80z | package cream cheese, softened |
| 2 | cloves garlic, minced | |
| 1 | shallot, minced | |
| 3 | Tbsp | dry vermouth (I used Vodka and it was great) |
| ground white pepper, to taste | ||
| 1/2 | tsp | pine nuts, toasted** |
| 1 | cup | chopped sun-dried tomatoes |
| 3/4 | cup | pesto sauce |
**Toasting Pine Nuts (Pine nuts will burn easily if you are not careful!!)
Oven Method: Spread nuts on a baking sheet & bake at 375, Stirring Occasionally, until golden brown 5-10 minutes.
Skillet Method: Put the nuts in a dry skillet & cook over medium-low heat, stirring frequently… about 3 minutes.
To prepare:
- In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth(or vodka or gin), and white pepper. Process until smooth.
- Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
- Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.
