Wine & Dine Wednesday all about a herb infused/laden white bean dip my husband whipped up for Sunday supper guests this last week-end. It is a staple in his repertoire which he is sharing with us all today. Oh my, did I type, supper guests? Indeed I did. Wow, wow, wow, it feels so good to be breaking bread once again with those near & dear to us. Take it away, Mister Sive!
Our “herb garden” at WestWard (some fab old galvanized buckets) has a new home this summer, on the deck at the Clubhouse. As the trees here have matured over the years, our previous location became a bit too shady, and we wanted the herbs close by, to smell, and to inspire use. Following is a favorite, could-not-be-easier cocktail hour standby that showcases that great herbal scent and flavor, delivered healthy and hearty. A good mix with G&Ts or Negronis, accompanied by some favorite crackers, crostini, or rustic bread.
Harvest from your yard—or your local market—some fresh oregano and thyme. Julienne enough so that you’ll have a good 1 ½ tablespoon or more. Save the very smallest leaves for the top of the puree. Drain one 15 ounce can of white beans. (We love cannellini because their mild earthiness showcase the herbs, and they remind us of Italy!) Place the beans in a Cuisinart or blender, add a splash of EVOO, and pulse very briefly, literally just a second or two, once or twice, until pureed but still with some larger chunks. With a rubber spatula, place the dip in a favorite small bowl, drizzle a bit more olive oil on top, and gently spread the leaves.
Make your favorite cocktail, slather some herby wonder on your carb device of choice, and enjoy the fruits of Summer.