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Tuesday, June 26, 2007

Cannellini Bean Dip

Cannellini beans are a very popular bean in Italy, particularly in Tuscany, where the people living there have been affectionately nicknamed, mangiafagiole, or "beaneaters".

They are however, also eaten throughout Italy, and many regions have their own traditional recipes for dried beans. Because it maintains its shape well when cooked and has a mellow flavor, the cannellini bean is excellent in many dishes, and can be used interchangeably with other white beans in many recipes. They appear to be white kidney beans, and if unavailable, you can substitute Great Northern beans, Navy beans or Borlotti (cranberry) beans in most recipes.

I thought of making this dip because my son loves all kinds of dip with pita bread and his favorite corn chips, yes corn chips!! he just loves it.
So here is the recipe, trust me you will love the creamy taste of this dip.

1 (15 ounces) can cannellini beans, rinsed and drained
1 clove garlic (if you prefer more garlic flavor you can add more)
1- 1/2 tablespoons extra-virgin olive oil
4 sprigs fresh mint leaves (optional)
6 sprigs fresh thyme leaves, stripped from stem (optional)
Coarse salt and black pepper

Pulse all ingredients in food processor until a smooth paste forms and transfer to a bowl.
Serve on bruschetta or with pita chips.
Mint and Thyme are optional, it does enhance the flavors though, but if you want to substitute you can use parsley or cilantro or if you want to kick it up a notch add basil for altogether a different flavor.


Suganya said...

I love this dip with crunchy carrots and cucumber instead of mayo.

trupti said...

I love different dips! This is an easy recipe...one I would like to try!