Here’s a great dip recipe to bring to a Packer party or other Fall gatherings! It’s grain and dairy free, so it can easily accommodate some of the most common dietary restrictions these days. What’s your go-to party platter or side? Do you try to change up your recipes to be allergy and intolerance-friendly?
Spicy White Bean Dip
White beans can be bland, but pureed with some hearty mustard and spices, they make a flavor-packed dip. You can cook dried beans for this recipe if you feel so inspired, but canned beans, well-rinsed, work just fine. Serve the dip with warmed pita bread that has been cut into quarters, or hollow out a round crusty bread and fill it with the dip. You can even spread some dip on toasted baguette rounds and top each with cooked shrimp or spread with marinated sun dried tomatoes.
- 2 cans, 15 oz Cannellini Beans; drained and rinsed
- 6 oz Onion & Jalapeno Mustard or other flavored mustard
- 2 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 clove Garlic, quartered
- 1/2 cup Extra Virgin Olive Oil
- 2 tbs Flat Leaf Parsley, chopped
- Salt to taste
- 1-2 ea Baguette Rounds, toasted
- 1/2 lb Shrimp
- 1 jar Marinated Sun Dried Tomatoes
Combine the beans, mustard, chili powder, cumin, and garlic in a food processor. Pulse until the beans are pureed. With the machine running, slowly pour the oil through the feed tube, processing until the mixture is smooth. Season with salt.
The dip can be served immediately, or covered and refrigerated for up to 4 days. Bring to room temperature before serving.
Transfer the dip to a serving bowl and sprinkle with the chopped parsley just before serving.
By Rita Larsen, RD; Elite Sports Clubs Dietitian & Nutrition Counselor