Unlike some of the other creations I’ve whipped up for this blog so far, this white bean dip is a dish I’ve been making for years and years. It also happens to be the first recipe I’ve resurrected from my old blog and re-shot with my new lens and somewhat improved photography/food styling skills.
I created the recipe with my mom one day back in high school, and it’s been one of my favourite homemade snacks ever since. I think we got the general idea from a similar Mediterranean-themed appetizer we had at a restaurant and decided to make it our own. It was one of my first real recipe development projects, and I loved the end product so much that I made it over and over again for a few years straight.
Maybe I was a little too obsessed with it. I vividly remember bringing a container of the dip, along with some Wheat Thins for scooping, on a five-hour bus trip to a high school volleyball tournament. It seemed perfectly reasonable at the time – I knew I’d get hungry on the way to North Bay, so why not bring along my favourite snack to munch on?
But let me tell you: a container of room temperature puréed beans is not–I repeat, NOT–the kind of thing that should be opened on a bus full of people. The smell…oh, the smell. It was beyond embarrassing!
Fortunately, this dish is most definitely not smelly under normal conditions! It’s smooth and creamy, with a subtle flavour that acts as the perfect base for the cherry tomato, feta cheese and fresh basil topping. Sometimes I’ll drizzle it with balsamic vinegar reduction (you can buy it in convenient squeeze bottles if you don’t feel like making it at home), but a little extra-virgin olive oil is a nice touch on its own. Serve it with whole wheat pita triangles or crackers for dipping.
- 2 cans white kidney beans, drained and rinsed
- 1 tbsp Italian seasoning mix (plus extra for sprinkling)
- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 10 fresh basil leaves, sliced
- Salt and pepper, to taste
- In a food processor combine the beans, seasoning mix, olive oil and salt and pepper and pulse until smooth. If the mixture is too thick, add a splash of water and mix again. Spoon bean mixture into a shallow serving dish and smooth over with a spatula. Top the dip with the tomatoes, feta and basil. Drizzle with olive oil and serve with whole grain crackers or crusty bread.