I was chatting things up with Joe the other day and we got to talking about holiday gatherings and what sort of stuff to bring to other folk’s houses. “What about dips?”, Joe said. As soon as I realized he wasn’t talking about my kids we decided to come up with some tasty dips to share with folks. Joe went with a pretty awesome looking Reuben dip; I went with white beans.
We are trying hard to shed a few pounds in my house so I wanted to stick with something that at least attempted to be Weight Watchers friendly. No piles of ooey, gooey cheese here….nope; went with a pretty dang tasty white bean dip!
This white bean dip is easy to make, high protein, low fat and busting with some great flavors. The beans give the dip body while the lemon and basil keep it bright.
- 2 cans of cannellini beans, drained (reserve liquids)
- Juice from 1 lemon
- 1 Tbls minced basil
- 1 tsp horseradish sauce
- 1 tsp roasted garlic
- 1 Tbls hot sauce
- 3 slices cooked bacon (chopped)
- Shaved Parmesan
Take everything except the bacon and Parmesan, throw it in a food processor and blend until smooth. Add the reserved liquids from the canned beans as needed to help the mixture smooth out. Give things a taste and adjust with salt, pepper and hot sauce to suit yourself.
Once processed, add the white bean dip to a bowl and top with the bacon and Parmesan.
You can serve this up with whatever you like; I went with some toasted bread. It was pouring rain when I made this so I didn’t feel like firing up the Genesis; instead I broke out my cast iron grill pan! I really love this thing 🙂
Lightly oil the bread, heat the grill pan over medium heat and use a spatula to press the bread into the groves. It’s a blast throwing down grill marks on bread. I have no idea why this makes me happy but it sure does.
Toasted bread with a healthy, flavorful white bean dip. What’s not to love?