My friend Charmaine makes this dip for her daughter Virginia, for school lunches. It’s one of Virginia’s favorite lunches. I thought this recipe would be great for this time of year when the parties are starting. Rather than all those cheesy, high fat dips, this one is simpler, has a great flavour and can also be used as a sandwich spread. I am going to toast some great bread, roast some Portobello mushrooms. zucchini and red peppers and use this dip as a spread. The idea for this sandwich comes from Tori’s in the Beach area of Toronto. They are a vegan bake shop that makes a fantastic roasted veggie sandwich on fresh bread. Here is the link to their website http://www.torisbakeshop.ca/
I marinated the veggies in balsamic vinegar, olive oil (equal parts), fresh garlic, basil and oregano to taste. Then roasted the veggies until they had just begun to blacken. I added some chopped sun-dried tomato’s to the sandwich and a few red pepper flakes and the result was amazing. The marinade recipe comes from the Oh She Glows Cookbook if you want exact measurements, I free measure it now because I have made it so often.
Virginia’s White Bean Dip
2 cups cooked cannellini beans from scratch or one can, drained and rinsed beans
2-3 Cloves garlic
2-3 Sprigs fresh Rosemary, chopped (or 1 tsp dried)
1/4 lemon, juiced nd zested (zest is optional)
1 tbsp olive oil (more or less depending on your preference)_
Pinch of Salk
Cayenne pepper to taste.
1. Put everything but the olive oil in the food processor.
2. Run the processor until the mix is smooth, adding the oil as the mixture is blending. You may want to add more oil, lemon juice or even some water to the dip.
3. Refrigerate in an air tight container for up to a week.