Garlicky White Bean Dip

There are two types of people in this world: people who are meh about garlic and people who love garlic.

The first type of people, the people who are meh about garlic are ok with anywhere between 0-1 garlic clove per recipe. Giada de Laurentiis, who inspired the very recipe I'm talking about today, is one of these people. Sure, she's great and has some delicious recipes I've tried over the years. But if there's one critical flaw I've noticed in Giada is that she's "ok" with using 1 clove of garlic per recipe, if any garlic at all. And you know what I have to say to that? LAME. 

As for the people that love garlic, that's a whole other story. These are my people! They're the people that read a recipe for 1-2 cloves garlic and immediately double if not triple that amount. They're the people that prefer their garlic to taste so strong that it almost tastes spicy. They want their garlic to be the star and they want it to put a little hair on their chest, as all the best foods should. 

This very recipe for super garlicky white bean dip is an example of a recipe that was inspired from a non-garlic lover and turned into an instantly better dish from the addition of more garlic. This recipe is one of my entertaining go-tos because a) it's extremely easy to make, even in a last minute pinch – just a few zips in the food processor is all it takes, b) it's takes merely 5 ingredients and c) it's addictively tasty, with bright lemon, punchy garlic, rich olive oil and fresh parsley.

I always serve mine with Stacy's Pita Chips (because they da best) and a beautiful tray of fresh veggies. It's makes for one perfect snack or light appetizer and it's one heck of a crowd pleaser, no matter what side of the garlic spectrum you lie on. 

Garlicky White Bean Dip

Ingredients

  • 1 can cannelini beans, drained and rinsed
  • 3-4 cloves garlic (or more depending on your garlic threshold)
  • Juice of one lemon
  • 1/2 cup fresh parsley leaves
  • 1/4 cup olive oil
  • Salt and pepper to taste

Directions

Add cannelini beans, whole, peeled garlic cloves, lemon juice and parsley leaves to a food processor or blender. Puree until smooth, slowly adding olive oil. Feel free to add more olive oil until it reaches desired consistency. Season with salt and pepper. Pour into a bowl. Can be served chilled or at room temp with veggies and pita chips. 

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