This is a simple, tasty and healthy recipe that worked well for a potluck dish.
I recently made this quick and healthy white bean dip with chive blossoms for the Rocky Mountain Gardening Forum’s spring plant exchange and potluck. You just never know at a potluck what kind of diet people have to adhere to, could be vegan, gluten free or vegetarian, you just never know! Not that I try to please everyone, but I do want as many people as possible to enjoy the food I make. So this dip with gluten free chips and veggies seemed like just the thing. Plus I found this cute basket and bowl set that was begging to go to a potluck.
I will share with you more about the Gardening forum in the next post, but to give you a preview, it is an online community of gardeners that get together to exchange plants from one anothers gardens a couple times of year.
Enjoy this quick and healthy dip, and as always, I encourage you to change it up and get creative in experimenting with the ingredients.
I love the lavender colored chive blossoms as an edible garnish for this dip.
White Bean Dip with Chive Blossoms:
Ingredients:
16 oz. or 1 can of Cannellini beans (white kidney beans)
16 oz. or 1 can of pinto beans
2 garlic cloves, minced or 2 tbsp. garlic paste
2 tbsp. olive oil
Juice of 1 lemon
1 1/2 tsp. seasoning salt
1 tsp. ground cumin
2 tbsp. snipped fresh chives
1 or 2 fresh chive blossoms for edible garnish
Method:
Put the first 7 ingredients (up to chives) in a blender or food processor and blend until smooth. Spoon into an adorable serving dish and garnish with chives and blossoms. Makes about 2 cups of dip. Serve it with fresh veggies such as bell pepper strips and carrot sticks and black bean rice chips.
Happy Cooking!
