Gluten Free Bean Spread

The holiday party was a resounding success. I am still getting all of the pictures and recipes together. In the meantime, here is a delicious bean dip that can be used with tortilla chips, crudités or as a bruschetta spread.

I love this recipe because it tastes light and fresh – unexpected with a bean dip.

Gluten Free Garlic Bean Dip (adapted from Real Simple Magazine)

2 15-oz cans of drained cannellini beans
1/3 cup chopped Italian flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon kosher salt

Combine all of the ingredients in a food processor fitted with the metal blade. Process until smooth.

Serve at room temperature.

You can prepare this dish a day or two in advance and keep in the fridge. Try to take it out of the fridge a couple hours before serving to bring back to room temperature for the party. You will have a hard time keeping the crudités platter stocked as long as this dip is around…

1 comment:

Lynn Barry said...

This looks and sounds so yummy! I will definitely be trying this.