Quick and Easy Bean Dip Recipe

Every once in a while we find ourselves with unexpected guests on hand at cocktail hour, and if there’s nothing else, we always have a few cans of beans in the house. You can throw this together in ten minutes.

Food processor or blender
large sieve (or colander)
serving bowl
platter (or tray)

2 15-ounce cans great Northern beans
1 cup chopped shallots, or 1 green onion
freshly ground pepper, salt
2 t. dried thyme
dried rosemary
3 T. olive oil
1 t. chopped garlic
2 T. lemon juice
Paprika to garnish
¼ t. Tabasco (optional)

Strain beans and rinse well under cold water. Pat beans dry and place in processor with all of above (salt and pepper to taste) except paprika. Blend until smooth and check for seasoning. Spoon into serving bowl and garnish with a little paprika.Serve with chunks of raw vegetables, such as carrots, celery, cauliflower, broccoli, Italian tomatoes cut in half lengthwise or, warm crusty French bread cut in 1/2 inch slices

Substitute: either garbanza beans, or in a pinch try canned kidney beans. If using kidney beans, omit paprika and garnish with chopped parsley.

Note: You may added chopped olives to dip after blending, either mixed in with a spoon or sprinkled liberally on top.

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