Lemon-Dill White Bean Dip – From “Platters and Boards”
If you haven’t come across the beautiful Platters and Boards cookbook yet, it’s time for your paths to cross. Released in the Spring of 2018, it’s a bright, vibrant, gorgeous cookbook, made for the entertainer. I received this cookbook for my birthday last month and I’m not kidding, I’ve made 6 recipes from it already! This is partially due to the fact that I catered a large event where I was hoping to dress up both a large meat and cheese tray as well with a Mediterranean platter with some creative sauces and dips.
This cookbook totally hit the mark! It’s full of unique additions to any platter and if you’re ready to rev up your boring old Charcuterie platter, get this book. I got so many compliments from the dips I added to my platter as they completely took them to a more gourmet level. Thanks Tori for the photos and the book!
Tonight I have a rare night where I’m on my own as my family are all out and about, so snack dinner it is. If you’re not familiar with snack dinner I’ll fill you in. It’s a snack that you eat for dinner. Maybe you have the end of a salami, a few crackers, some baby carrots and some ruffles. There’s your snack dinner. But also, why the hell are you buying baby carrots? Don’t they weird you out? What is the slime all over them anyway? Do yourself a favor and buy a real ass carrot, peel the outside or don’t, and take a bite. Why must you buy “baby” carrots, which, spoiler alert, aren’t young carrots! You know they’re cutting full size carrots down for you to have the experience of eating your perfectly ovaled, slimy ass carrot, right? Just checking.
Anyway, snack dinner it is tonight. so I got out my new fave cookbook and flipped through until I found a recipe I had all the ingredients for. Insert lemon-dill white bean dip. This dip is really filling and really delicious. It’s literally gourmet bean dip. Not gonna lie, if you’re thinking of sneaking it in place of the jar of bean dip you normally serve to the loud asses sitting in front of your TV for football on Sunday, they’ll likely notice. THEIR PALATES JUST AREN’T SOPHISTICATED ENOUGH. Give them their jarred bean dip and their fake queso with their Tostino’s pizza rolls and move on. This bean dip is the one you serve your high-class friends. Like the ones that you invite over for trivia night or the world Mario Cart series. (That is really a thing)
This dip takes 5 minutes to make, no joke. Here’s my only criticism… the recipe forgot an ingredient, dill. I would have never known it was missing if the name of the recipe wasn’t Lemon-DILL white bean dip. Thankfully I did notice it before eating it and was able to add it. Besides that, this is a simple recipe to make and a delicious dip to eat. Enjoy!
2 15.5 oz cans cannellini beans, rinsed and drained
3 T olive oil + more for garnish
2 t torn fresh basil + more for garnish
2 t fresh thyme leaves + more for garnish
2 t fresh rosemary leaves
2 t dill
2 T lemon juice
1/2 t fresh lemon zest
1/2 sea salt
dash of freshly ground pepper
1/4 cup water
microgreens, for garnish (optional)
In a food processor, pulse all ingredients except water and garnish until combined. Slowly add water and continue to process until smooth, around 1 min total. Transfer to a serving bowl and garnish with more olive oil, herbs and microgreens, if using.