Whenever possible I like to make things ahead for the holiday dinner so I am not spending all my time in the kitchen. Here is a great appetizer you can make the day before.
Creamy White Bean and Herb Dip
You will need:
2 15 oz cans cannellini beans rinsed and drained
4 oz cream cheese (1/2 cup)
1/3 cup chopped yellow onion
2 tablespoons lemon juice
1 anchovy fillet, rinsed and patted dry (optional, I don't use these)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chives
1 tablespoon fresh marjoram or oregano
Put bean in food processor along with cream cheese, onion, lemon juice, anchovy 1 teaspoon salt, and 1/2 teaspoon pepper. Process until smooth. With the motor running drizzle in the oil. Transfer the spread to a large bowl and fold in 2 tablespoons chives and the marjoram. Season to taste with salt and pepper. Transfer the spread to a serving bowl. Garnish with the remaining 1 tablespoon chives and serve with celery and carrots sticks as well as Simply Naked pita chips.
Enjoy
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