We all need something to eat during cocktail hour, whether your cocktail is wine or a martini. I don’t want it to be fattening or filling, but it needs to be something. I am also a big protein fan. My body, as I was told by one doctor, needs a lot of protein, so I made up this clean tasting, protein-laden dip, with vegetables as the dipping device. This is great for any party, particularly New Year’s Eve!
MARY’S BEAN DIP
One 16 oz can of cannellini beans, drained, rinsed and drained
2 – 3 rounded tbs. hot horseradish, with juice drained, let your taste decide amount
3 tbs. olive oil
1/2 head of roasted garlic
1/2 of a lemon squeezed – add gradually and taste
Salt and fresh ground pepper to taste
3 tbs. chopped fresh parsley
Olive oil to drizzle on top
Heat oven to 375 degrees. Take one head of garlic and slice the whole thing in half, horizontally. Place on aluminum foil, drizzle with olive oil, salt and pepper. Close up the two halves on top of one another and make a tight closed packet with the foil.Roast for 45 minutes to one hour until the garlic is soft and brown. You can use the other half for many things – add to mashed potatoes, vegetables, anything!
Place beans, horseradish, olive oil and squeeze 1/2 head of the garlic cloves into the bowl of a food processor and process until chunky. Add half of lemon juice, salt and pepper, process again and taste. Add more lemon if you like and process until smooth with a nice consistency. Use more olive oil if you need to, to make it smooth. Add the parsley at the very end and process just once or twice. You just want the parsley distributed throughout the dip. Alternatively, you could fold it in by hand.
Place in a bowl to serve, drizzle on more olive oil and sprinkle some cumin on top.
Serve with fresh fennel, celery, red pepper, endive spears or any other fresh dipping vegetables you like.
You can’t have a more LOVING presentation than this! This hand bowl is a gift from our friends Carl and Roger – from the MOMA Design Store – isn’t it great?!!