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
1 tsp. ground cumin
Salt and fresh ground pepper to taste
3 tbs. chopped fresh parsley
Olive oil to drizzle on top
Cumin powder to sprinkle 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, pepper, and cumin and process again and taste. Add more lemon if you like and process until a nice smooth consistency. Use more olive oil if you need to, to make it smooth. Add the parsley at the very end and pulse just once or twice. You just want the parsley distributed throughout the dip. Alternatively, you can fold it in by hand.
Place in a bowl to serve, drizzle on more olive oil and sprinkle some more 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 was a gift from our friends Carl and Roger – from the MoMA Design Store – isn’t it great?!!
Belgian Endive with Smoked Trout Pâté
Tuna Salad Sandwiches with Holy Schmitt’s Mustard Horseradish
Roasted Salmon with Dijon Mustard and Beet Horseradish
Chicken Stock
Tomato soup and grilled cheese sandwiches
oh baby, you had me at garlic…………will be making this one. Heartfelt thanks for sharing, it’s like a little gift you are giving us the readers. Happy and Healthy New Year to you!
Listen, I’m starting to roast a head of garlic anytime I turn on the oven! It takes a minute to do and keeps perfectly in the fridge. I shoved the leftover roasted cloves from the other half of the head under the skin of a chicken, and roasted the whole thing (recipe in the blog) – it was divine!!! And garlic is soooo good for you!
The bowl’s great, but so is the recipe. I love beans, of all kinds and often eat a kind of bean ‘dip’ (it’s actually more like a pate and eaten in a similar way) called iahnie (pronounced, approximately yak-nee-ay) which my Romanian wife makes. It’s very strongly garlic as this, a lot of it, is added raw. Your mixture of roasted garlic and horseradish sounds wonderful and will definitely be on the menu soon.
Well, when you roast garlic, it is less strong – I think sweet. So do try it!
Our son is about to start taking Romanian lessons at Yale for his PhD in Eastern European History from about 1864 – 1939.
Happy New Year!
Thank you!! A very Happy New Year to you too!!
Endive makes a perfect dipper picker upper. I love it! Beautiful presentation.
Thank you! I LOVE endive! Happy New Year!
Love the bowl, so charming. And the dip. Sounds wonderfully healthy. I’m with you on needing lots of protein.
Happy New Year! As it’s just before midnight here in the UK I should just about get away with it.
Sorry for the delay – Happy New Year – Wishing you all good things!!
I LOVE your presentation and what’s not to like about a beautiful bean dip. We probably eat our weight in dips every month – maybe I need a resolution. 🙂
So happy to hear from you – missed you!
This bean dip is really pretty low fat and healthy – and horseradish is supposed to be the “new power food”.
Hi Mary Frances! That’s such a beautiful platter – I’d love to try this at home, but I’m not much of a horseradish fan. I’m thinking it would still have plenty of flavor though given the garlic (um, yum!) and lemon juice. What do you think!?
Thanks!
I think that would be fine – either add cumin to the processed dip or some fresh grated Parmigiano Reggiano and just the cumin on top! I’ve been wondering, if you add the cheese, maybe we should heat it up?
I love the idea to add some parm – with a name like Brie, it should come as no shock that I’m a complete cheese freak. I think this would be great warm or any other 🙂
I wondered that – about being a cheese freak!
Ohhh yeah…I can’t help myself 🙂
P.S. Love your blog – not a fan of bread pudding but you piqued my interest!
Thanks so much! No worries about the bread pudding – I’ll be posting many more recipes, so I hope to keep the interest up.
Have to try this one … the horseradish piqued my interest!
The horseradish gives a nice zing – try it!