I was feeling particularly domestic over the weekend, perhaps
because it took a cold turn and I was able to use up the last of my logs for
the season, perhaps it’s because I had a blank calendar for the week ahead.
Whatever the reason, I whipped up a massive amount of things in the kitchen,
one of which was this delicious bean dip that is so good I could have eaten it
with a spoon. I did use it as a condiment on a TLT (turkey, lettuce, and
tomato), and it was phenomenal!
Cannellini Bean Dip with Kalamata Olives
1 15-oz. can cannellini beans, rinsed and drained
1 t. Melissa's
minced garlic
2 - 3 T. extra-virgin
olive oil
¼ t. rubbed
sage
¼ t. dried
thyme
¼ t. kosher salt
Few gratings freshly ground black pepper
1/8 t. lemon
pepper seasoning
4 Kalamata
olives, pitted
1 T. freshly grated Parmesan
Place everything into a food processor or blender (I used a mini food
processor) adding oil as needed. This recipe can be doubled or tripled. Just
play around with it, tasting as you go. You honestly can’t go wrong.
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