My friend Heather invited me to a superbowl party at her new apartment and although I know nothing about football, I enjoy any gathering that involves lots of snacks. I offered to bring some nibblies. This was the perfect occasion for my famous and beloved caramelized onion dip and to go with it I decided that I would try this recipe which I saw in the March 2004 issue of Bon Appetite. I changed it a little - it was one of those kinds of recipes where they are all "1 1/2 tablespoons chopped shallot." Well that's not how I do things. I don't measure if I don't think it's neccesary and in this case it worked out just fine.
1 can cannellini beans, rinsed
1 (8.5 ounce) jar oil-packed sun-dried tomatoes
2 shallots, chopped
1 tablespoon chopped fresh rosemary leaves
zest and juice of one lemon
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried red pepper flakes
chopped fresh parsley
a couple sprigs of rosemary (for garnish)
toasted pita triangles (to serve)
In the bowl of a food processor, place the beans, the sun-dried tomatoes WITH the oil they come in, shallots, rosemary, lemon zest and juice, salt, pepper, and red pepper flakes and pulse until combined. If the mixture seems too thick add a tablespoon or two of water. Stir in some of the chopped parsley. Garnish with a little more parsley, the lemon slices and rosemary and serve with the toasted pita triangles.
As is often the case with dips, it's best if it is made the day before serving. When I tasted this right after I made it, I wasn't sure if I liked it. It was a little too shalloty for me, however, after sitting in the refrigerator overnight, the flavors blended nicely. It's lemony and light and the sun-dried tomatoes give it a nice sweetness. The dip is a nice contrast to the mayonnaise and sour cream based dips that inevitably appear at this kind of function. Not that there's anything wrong with mayonnaise and sour cream...