I've always loved white bean dip, but until last night I had never made it before. It's a good alternative to hummus or guacamole and as I quickly found out, just as easy to make. I threw together this recipe and was very pleased with how it turned out. The garlic gives it a little kick and the mixture of pecorino romano and lemon juice makes it incredibly flavorful.
White Bean Dip with Pecorino Romano
Cooking time: 10 minutes
1 can cannellini beans
2 cloves garlic
1/4 cup parsley
2 tablespoons lemon (and a little lemon zest for extra flavor, if you want)
1/4 cup pecorino romano
1 tablespoon extra virgin olive oil
1 tablespoon water
Salt and pepper to taste
Add everything into a blender or food processor and blend until smooth.
Serve with gluten-free crackers (I love Glutino's Gluten Free Table Crackers; they contain soy lecithin but it doesn't seem to bother my stomach), red pepper, carrots, or any vegetable of your choosing.
Don't you love my new bowl and plate from Anthropologie? I couldn't resist.