Click HERE for the recipe
I am finishing the month of January (still in lockdown, always in lockdown) by sharing a delicious recipe for cannellini bean dip with crispy shallot. Something really easy to put together at the last minute and to enjoy with a variety of small dishes.
Every Friday night, I really enjoy gathering a few delicious things to pick from rather than one single dish. There is usually some warmed up pieces of crusty bread, potato crisps (or tortilla chips), mini vegetarian savoury pastries or a fish paté, a small bowl of buttery nocellara olives, a selection of cheeses, crudités (a variety of raw vegetables) and a dip of some sort, which could be hummus, tomato salsa or tzatziki depending on what we are having.
Since I like trying different flavours and not always eating the same things over and over, I decided to add to the list another type of dip.
I love the creaminess of cannellini beans. Give me some warmed up with a few herbs and served over a buttered piece of toasted bread and I will be very happy.
It turns out that when it is blended with garlic, olive oil, lemon juice and a bit of fleur de sel, it also makes a pretty delicious dip. Top it with a few crispy shallot slices, a drizzle of olive oil and a sprinkle of chopped parsley and you have a perfect dish to serve for aperitif or a dinner party.
This dip also works really well as a cold sauce to serve with roasted vegetables. We had it with honey and yuzu roasted red cabbage wedges and it was a great combination. It would also be lovely spread on warm bread on its own or with toppings of your choice.
Since I like trying different flavours and not always eating the same things over and over, I decided to add to the list another type of dip.
I love the creaminess of cannellini beans. Give me some warmed up with a few herbs and served over a buttered piece of toasted bread and I will be very happy.
It turns out that when it is blended with garlic, olive oil, lemon juice and a bit of fleur de sel, it also makes a pretty delicious dip. Top it with a few crispy shallot slices, a drizzle of olive oil and a sprinkle of chopped parsley and you have a perfect dish to serve for aperitif or a dinner party.
This dip also works really well as a cold sauce to serve with roasted vegetables. We had it with honey and yuzu roasted red cabbage wedges and it was a great combination. It would also be lovely spread on warm bread on its own or with toppings of your choice.
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Do you make your own dips?
What are your favourites?
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Do you make your own dips?
What are your favourites?
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Click HERE for the recipe
