Cleaning out the pantry and the refrigerator is something that I do pretty often. Not just because I like to get rid of the bad, but also because I like to see what kind of concoctions I can make from what I’ve got on hand. This dip is one of those. I’ve been shifting the same can of white beans around to different sides of the pantry for a couple of months now and finally decided that I had to use it. I also had some rosemary that was looking like it wasn’t going to be around for much longer. So I decided to mix the two together. And with a bit of lemon, garlic and little last minute addition, this one’s a keeper.
This dip wasn’t going to be a hummus initially. At first, I set out to make a simple white bean rosemary dip. But after I combined it all in the food processor and grabbed a spoon to taste it I just felt like it was missing something. I thought about it for a minute and decided that it could use a little nutty kick. Where would I get that nutty kick? Tahini of course. One quick stir and a bite later and I knew I found what the dip was missing.
A delicious baked cod topped with a briny bruschetta topping. Quick, easy and perfect for weeknight meals.
Crispy, baked, chicken taquitos with a cream green chile sauce.
A silky smooth vanilla bean cheesecake topped with a sweet blueberry sauce with just a hint of lemon.
My favorite way to enjoy an artichoke, simply roasted with a creamy roasted garlic dip.
Chicken wings marinated in creamy greek yogurt dill sauce and baked until golden brown and crispy.
A salty, sweet snack with popcorn, M&M’s, pretzels, white chocolate and a sprinkle of sea salt.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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