Oh hiiiii Monday after vacation. No one likes you, seriously.
This day is always so ridiculous, the first day back after any kind of hiatus, isn’t it? Laundry and unpacking and organizing (we rented a mountain house last week with Jay’s family and took half the contents of our home), sorting thoughts and tasks and There Will Be No Formal Meals for a day or two, thank you very much, due to random leftovers and remnants that made it home with us because the Earth has enough to deal with without trying to filter food, of all things, through its landfills.
So we are busy, we are not cooking, but we have random foods to consume, and we need this dip. Specifically for the random crudite that are in the fridge; they need a friend. This dip is definitely an extension of vacation in that it is fun to eat dip and veggies (and bread and cheese obviously) for a meal, but it’s also a perfect Monday food because health. The ingredients are simple, healthy, and vegetarian. The dip is done in five minutes or less with a good blender/food processor on your side, and a yummy whole food snack to get us through the week is ours.
Behold! White beans of any kind that you happen to like. Feta cheese for creaminess and salt and perfection. Flavor from lemon juice, olive oil, garlic, and rosemary. Maybe some salt, depending on your cheese.
Munch on some feta.
Get everything in the blender. Blend! Taste. Add a few pinches of salt, or more lemon juice if you’d like extra tang. My blender managed this dip, but if you have a smaller blender or feel like the motor isn’t very strong you may want to use a food processor instead.
Dip! I serve this with raw veggies and crackers, but adding bread, fruit, and some pickles as part of a bigger cheese plate is perfect too.
Other ideas for this: as a base for grilled chicken and veggies, in wraps or sandwiches where mayo would go, or tossed with hot or cold pasta and some spinach leaves for a quick meal.
This is SO good, and such a nice change from regular hummus (also delicious). The rosemary and garlic are delicious, and feel free to use dried rosemary if you don’t have fresh, it works just as well and you’ll never know the difference.
Make this soon! It’s my summer go-to.
- 1 can white beans (15 ounces or so), drained
- 4 ounces feta cheese
- 1 teaspoon (one half of a sprig or equivalent dried) rosemary leaves
- 1 clove garlic, peeled
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 1/4 teaspoon salt
Combine all ingredients in a high-powered blender or food processor until very smooth. Taste, and add more salt or lemon juice for flavor. If the dip is very thick, add more olive oil about a tablespoon at a time to thin it out.
Serve with veggies, crackers, or bread for dipping. Enjoy!