I didn't want to ask for her recipe so I figured I would do a quick Google search, see what I found, and pull a recipe together. I happened upon this recipe from Spoonful (and only just noticed the coincidence in name), and in no more than five minutes I made the most delicious, healthy dip. Which was exactly what I needed yesterday evening after a weekend of eating and drinking at a wedding and a five hour car ride home from Boston.
I know I've mentioned before that since going gluten-free I've struggled with finding healthy, satisfying snack options, and I imagine there are a lot of you out there (whether or not you're gluten-free) who have had the same problem. For so long I simply relied on tortilla chips and salsa as a snack, but there's so much more out there. It just takes a little planning and creativity. Even better, there are a lot of things you can make at home in no time at all. I absolutely love this dip and it's perfect with fresh vegetables or gluten-free crackers. My only hesitation about making it is the risk I run of eating the entire thing in one sitting!
White Bean Dip with Parmesan and Sage
1 can cannellini beans
1 small clove garlic, chopped
7-8 leaves sage, chopped
1/4 cup lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 cup Parmesan
Put all of the ingredients into a food processor except for the Parmesan and blend. When you have a smooth, creamy consistency, add the Parmesan and blend briefly. You can either serve it immediately or stick it in the fridge to cool for 30 minutes or so.