Last night, a neighbor dropped by as we were starting to sit down to dinner. She took a look at the table and said, “Wow.” Our dinner featured grilled sirloin, which I sliced thin so that we could stretch the portions so that it would feed seven. Then there was Sweet and Sour Red Cabbage, rice pilaf and this vegetable platter with Basil White Bean Dip.
This easy bean dip was one of those things that just came to me when I was trying to figure out what to do with some leftover basil. I didn’t want it to go to waste, and I also didn’t want to turn it into pesto. Instead, I found a can of white beans in the cabinet and set to work. White bean dip, here we come!
Best of all? This Basil White Bean Dip helped me use up some spare veggies too. We had celery, red sweet peppers, and cucumbers with this, but any firm summer veggies would do. The simple, easy, bright flavors of this easy bean dip are a big favorite around here.
Wondering how else to use your veggies this week? Here are some ideas:
- Beets – Roasted Beets with Thyme
- Beet greens – Spicy Beet Greens
- Eggplant – Grilled Ratatouille (also uses tomatoes, basil)
- Tomatoes – Easy Tomato Tomatillo Salsa
- Potatoes – Tasty Two Cheese Fingerlings
- Chard – Swiss Chard and Kielbasa Pasta
- Red Cabbage – Vinaigrette Beet Slaw (also uses green cabbage, beets)
- Green Cabbage – Braised Bacon Cabbage
- Leeks – Potato Leek Soup
- 1 cup fresh chopped basil
- 1 15 oz can white beans, , drained and rinsed
- 1/4 cup extra virgin olive oil
- 2 tbsp grated parmesan cheese
- sea salt and pepper, , to taste
- In the bowl of a food processor (a mini one works great for this!), combine the basil, white beans, olive oil and parmesan. Salt and pepper to taste.
- Whirl the mixture in the food processor until smooth.
- Serve with fresh veggies.