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.
Do you make your own dips?
What are your favourites?