There are nights when I could happily eat crackers and dip for dinner. In fact, I am ridiculously partial to a certain eggplant recipe that I haven’t posted to this website because I’ve never managed to take a good photograph of it. This, on the other hand, I think I did fairly well with.
And I know it’s a little 80′s retro, but I loved these as little hors d’oeuvres at the beginning of a party. Easy to make for a crowd, and hearty enough to take the edge off without spoiling anyone’s appetites. They’re easy, can be made in advance and left out at room temperature, and ridiculously good. Try eating just one — good luck.
Also, the winner of the Max Brenner book is Natalie (who, incidentally, chose “oreo truffles” as her favorite chocolate creation — those sound awesome)! I’ll be emailing later today for your address. For everyone who didn’t win, you can buy the book here!
Roasted Garlic and White Bean Dip Recipe
2 tbsp olive oil
1 15-ounce can cannellini beans
4 large cloves of garlic
1 teaspoon lemon juice
1/4 cup chopped chives
Roast the garlic at 400 degrees for approximately 30 minutes.
Put roasted garlic, oil, beans, and lemon juice into a food processor. Puree until smooth, then add the chives and pulse 4-5 times. Serve warm or cold with bread, or pipe onto crackers. Garnish with additional chopped chives.