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Thursday, October 16, 2014

Who's Up For a Skinny Dip?

White bean dip with Greek inspired topping
Usually a skinny dip involves taking your top off, but my recipe today is all about putting your top on.  That is, piling a simple white bean dip with some beautiful toppings. I am taking a plain appetizer and turning it into a show stopper.

This dish is truly all about the presentation.  One can spread any type of thick dip on a large plate or platter and top with any number of accouterments. Guacamole is lovely when topped with chopped tomatoes, cotija cheese and cilantro.  Romesco sauce gets some added "olĂ©" when topped with toasted marcona almonds, grated manchego cheese and fresh parsley.  My lemony white bean dip was garnished with kalamata olives, cucumber, tomatoes, feta cheese and fresh dill.  I am always looking for ways to sneak in more veggies and herbs into most everything I make and using these items for decoration is perfect.

So, get your dip out of the bowl, spread it on a platter and let your imagination run wild and as always, make every plate something to be passionate about!

White Bean Dip with Greek-Inspired Toppings:

1 16 oz can cannelini beans
1 16 oz can garbanzo beans
3 cloves garlic
Juice of 3 lemons
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Place all the ingredients in the bowl of a food processor and whizz until throughly combined and creamy.  Spread dip onto a large plate or serving platter and top with the following:

1/2 cup quartered grape tomatoes
1/2 cup chopped English cucumber
1/4 cup chopped Kalamata olives,
1/4 cup crumbled feta
2 tablespoons fresh dill

Serve with pita chips or crudité

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