Thursday, February 16, 2012

Spinach, Artichoke and White Bean Dip - Review

We had a few people over last night for a Rock n' Romp meeting. I wanted to have a few appetizers on hand, and ran across an interesting recipe in my Cooking Light magazine. It was a spinach and artichoke dip that used white beans for the creamy base. I think it might have worked, if it was all eaten right away. As soon as it cooled, it became pretty rock hard and dense. So, although it had a great flavor, I don't know that I'd do it for this sort of get together again. I love the idea of the white beans to lighten it up in place of lots of mayo and sour cream, so I might just need to work on it a bit. Anyway, it was worth giving it a try! Find the recipe here. I also served hummus and with a Mediterranean style salsa - tomatoes, cucumbers, kalamata olives, parsley, feta cheese, lemon juice and olive oil. Seems that hummus is always a hit!

1 can chick peas, drained, 1/2 cup liquid reserved
1 Tbsp tahini (sesame paste)
1 clove garlic
1-2 tsp cumin
1/2 tsp cayenne
1/2 tsp corriander
1 Tbsp lemon juice
1/4 cup olive oil

Put ingredients through lemon juice into food processor. Pulse until combined. Drizzle olive into the food processor spout as it runs until hummus is smooth. Serve with pita chips. Make your own by buying whole pita, cutting into strips, spraying or brushing with olive oil and baking on 250 until crispy.

*Chickpeas, like lots of beans and legumes, are one of those great sources of iron, protein and fiber. Win, win, win.

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