This week marks the official beginning of picnic and barbecue season. Memorial Day, Father’s Day, graduation parties and a host of other outdoor gatherings will bring food and people together (rain or shine) from now through Labor Day. I never like to come empty-handed. So I perused my fridge and cupboard to find the makings of a great go-to dip that you can replicate and bring to the next gathering you attend.
My initial inspiration for this dip was the cannellini beans I had leftover from a vegetable soup my daughter and I made earlier in the week. The recipe only called for a half a can, so I had about 1 cup left. The idea of a white bean dip popped into my head. But I usually find those to be rather bland. I dug deeper into the refrigerator, and came across half of a jalapeno I had remaining from a batch of guacamole. Bingo. That would give it just the kick I was looking for. I decided to roast it, along with some garlic, to take the edge off both ingredients.
I put the halfed jalapeno (seeds removed) and three cloves of garlic into a small ramekin, drizzled some olive oil on them and sprinkled a pinch of salt. I roasted the combo in a 400 degree oven for 25 minutes until the garlic achieved “GBD” status-Golden, Brown, Delicious.
It was time for my trusty food processor. I poured in 1 cup of the cannellini beans, and added the roasted garlic cloves and jalapeno. I seasoned the mixture with six cranks from my black pepper grinder and 1/4 t. of salt. Then I fired up the food processor and gradually added roughly 2 T. of olive oil and let it blend for about a minute. And, you’re done!
If you’re so inclined, I think a pinch of smokey cumin would be a nice touch in this dip too. Of if you prefer even more heat, try a pinch of chipotle chili pepper in it.
I served my Roasted Garlic and Jalapeno White Bean Dip with celery sticks, but you could do slices of red, yellow or green peppers, maybe pita chips…whatever you want. Pop open a cold beer to wash down the heat, and enjoy!