Dips, dips, oh beloved dips! I could live off of dips and veggies for dipping. And I don’t think it would necessarily be bad for my health. Home-made dips can be full of flavor and still very healthy! The only fat in this one is olive oil, and olive oil is a good fat (when used raw). I could also live off of cakes but that’s a different story ;)
This is one of my party dips. I think dips make every party a little nicer. People will chat around the table happily dipping some tortilla chips or some veggie sticks and munching. Is there anything better than eating with friends?
I made this dip for the first time for the hubby’s BDay party. Since I bought a gigantic jar of white beans I also made a second white bean dip and I came up with the recipe for the second dip from scratch. I am very proud of it :) But let’s focus on one thing at a time, so curried white bean dip, here is a link to the recipe it is inspired from. And here is my slightly modified version.
I loved loved loved the tangy lemony taste combined with the spicy flavorful curry and cayenne, and the creamy sweetness of white cannellini beans. But I skipped cumin and garlic entirely.
- 400 gr can of white beans
- 2 tbs italian parsley chopped
- 1 tsp curry
- 1 tsp cayenne
- 1 tsp salt
- 1 tbs fresh lemon juice
- zest of 1/2 lemon
- 50 ml olive oil
- To serve:
- tortilla chips
- pita chips
- sticks of carrots
- sticks of cucumber
As easy as 1-2-3:
1) Toss all the ingredients in a food processor.
2) Blend until smooth.
3) Transfer to a serving bowl and serve.
Serve with tortilla chips, pita chips and your favorite veggies cleaned and cut into sticks.
One additional tip: make the dip one day in advance so the flavors will stand out even more.