White Bean Dip

With the Seahawks going to the Super Bowl (again!!) I'll be focusing on making some cool side dishes and snack foods to get prepared for the big game. Since moving to Seattle, I've loved living in a city with a professional football team. I know Southern California has the San Diego Chargers, but its just not the same for all of us who are or who have lived in the Los Angeles/ Orange County area. This is my take on Giada De Laurentiis's White Bean Dip, from her Everyday Italian cookbook.  

Yum Yum!

Ingredients:

2 cans of cannellini beans (white kidney beans) drained and rinsed

4 tablespoons fresh lemon juice (from about 1 whole lemon)

1 teaspoon dried parsley

4 cloves of garlic

1 teaspoon kosher salt

1/2 teaspoon pepper

2/3 cup olive oil

salt and pepper

Place the beans, garlic, 1 tsp kosher salt, lemon juice, pepper, and parsley in a food processor. 

Plus to just combined. Then while the processor is running add the olive oil till its nice and creamy. Place in a dish and serve right away or cover and refrigerate for one day.

Goes great with pita chips!