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 "olé" 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