![]() Yes, it is! And let me tell you five reasons why. This Cannellini Lemon Feta Dip is a perfect appetizer for both summer and winter parties! This dip is too thick to process in a blender. Lemon juice: fresh squeezed lemon juice gives this dip a nice bright flavourĬombine all ingredients in a food processor until smooth. Garlic: fresh cloves are always best, but you could use powdered garlic in a pinch You can also use other canned white beans. However, if you love those gourmet infused olive oils as much as I do, you might want to try a rosemary infused oil on this one, too.Ĭannellini beans: for ease, use a 14 0z can, rinsed and drained. I drizzled the top with a lemon-infused olive oil for some extra flavour, but that's certainly optional if you don't have any on hand. It has hints of lemon and garlic and a subtle salty flavour from feta cheese. ![]() If you're like me, and not a fan of chickpeas, white beans (or cannellini as they're called by Italians) are an ideal alternative.īut this appetizer is so much more than just plain white bean dip! In fact, it's been so popular that I've aded it to my collection of 9 Easy Healthy Dip Recipes. Basically, it's the Italian version of hummus. This Creamy Cannellini Lemon Feta Dip is a fancy name for White Bean Dip. Made with cannellini beans, it is similar to hummus but made without chickpeas. Put them in hot water for 10 minutes to soften before blending and use olive oil instead of the preservation oil (but it might be less flavorful).This Creamy Cannellini Lemon Feta Dip is an easy appetizer for holiday parties or casual get-togethers. Sundried tomatoes preserved in oil: you can also use the "dried" sundried tomatoes.Honey: substitute with maple syrup for a vegan white bean dip.Cannellini beans: you can use any type of canned or home-cooked white beans.Drizzle with honey and olive oil right before serving. Store the roasted cherry tomatoes in a separate container. If you're making the dip ahead of time, wait until serving time to add the toppings. You can store it in an air-tight container in the fridge for up to 5 days. The cannellini bean dip tastes best when it's very cold (e.g., when it comes out of the fridge). Finally, drizzle some more honey and olive oil on top before serving. ![]() Transfer to a dipping bowl and top with the oven-roasted cherry tomatoes. Add them to a blender with the sundried tomatoes, some of their preservation oil, sea salt and the baked garlic cloves.īlend until smooth. I like to leave them on the branch for esthetic purposes.ĭrain and rinse the cannellini beans. When washed, placed them in an oven-proof dish and season with olive oil, balsamic vinegar and honey. Be generous when drizzling on top before serving.īake the cherry tomatoes. Honey: makes all the difference in this dip.Olive oil and balsamic vinegar: are used to season the cherry tomatoes.Make sure to detach them from the branch to be able to eat them with the dip. They not only make the dip look beautiful but add some depth to every bite. Cherry tomatoes: perfect as a topping when roasted in the oven.Sundried tomatoes preserved in oil: they add a lot of flavor to the dip and give it a warm reddish color.Cannellini beans: they have a relatively neutral taste and a very creamy consistency when blended.I'm sure your guests will love it! Ingredients you'll need It's the perfect dip to serve at a summer party, as an appetizer or as part of a mezze platter. Serve it with this no-knead gluten free bread or crackers. ![]() ![]() The consistency is similar to a whipped feta dip, but vegan (if using maple syrup). The addition of sundried tomatoes makes it extra flavorful, without being overpowering. This white bean dip with honey and oven-roasted cherry tomatoes is inspired by an Italian dip. To make it vegan, simply replace the honey with maple syrup. It's commonly known as white bean dip and served with bread or crakcers. This creamy cannellini bean dip with oven-roasted cherry tomatoes and a drizzle of honey is a dream come true. ![]()
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