Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School |
Ask Your Questions Now ›
Almost Egg White Omelet
Warm Cheesy Bean Dip
Cannellini Bean Dip
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 medium garlic clove, coarsely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 3 tablespoons finely chopped fresh chives
Once you’ve successfully gotten your friends and family to enjoy hummus, it’s time to introduce a new bean to the repertoire. Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party. And leftovers are great wrapped up with vegetables in lavash.
What to buy: Cannellini beans are sometimes labeled white kidney beans, in case you’re having trouble finding them. Also, dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.
Game plan: The dip will last up to 4 days refrigerated in an airtight container.
This recipe was featured as part of our Dude Food for Dad’s Day story, our Picnic Recipes photo gallery, and our Family-Friendly Party Done Right photo gallery.
- 1Place beans, vinegar, Worcestershire, garlic, salt, and pepper in the bowl of a food processor. With the motor running, add oil in a thin stream until completely incorporated and mixture is smooth, about 1 minute.
- 2Add chives and pulse 5 times to evenly incorporate. Serve with wheat crackers, radishes, or cucumber and carrot sticks.