One day last week I read a post by blog friend Erin who shared a simple recipe for a white bean dip. Seriously simple, seriously fast and seriously delicious-looking, thus totally qualifing as the perfect unplanned dinner.
Beans, herbs, salt, oil, into the food processor, contents scraped into a bowl, veggies prepped, Ezekiel bread into the toaster oven. On the table for a fast summer meal for the man before running out the door to my favorite yoga class mere moments after he got home from work. I didn’t even have a chance to sample a single bite.
Hi, here, eat this, gotta go, back in an hour, love ya, bye!
Like two ships passing in the night? Or changing of the guards. Same difference.
My super quick version of Erin’s Garlic White Bean Dip:
1 can of cannellini beans, drained and rinsed
dash of garlic powder (would have preferred fresh, but I was out)
dash of dried rosemary
dash of dried basil
1/4 c olive oil
salt and pepper
Into the food processor, presto chango – dinner is servedo.
Or, in my case – leftovers for lunch the next day.
This was seriously simple, seriously fast and seriously delicious. Oh wait, I already said that.
What I didn’t say yet is that I loved the addition of rosemary most of all. I didn’t know that until I tried it.
And oh boy, I tried it.
White bean garlic and rosemary dip smeared on toasted Ezekiel bread, mustard, lettuce with some string beans and red pepper slices for crunchin’ on the side.
Hi, here, read this, make this, eat this, you won’t be sorry, Publish!