Saturday, June 15, 2013


I can't believe how good this tastes!  
You may be wondering, "come on, what is she going to tell us? Something like... "Try this dip, it tastes bad!?  It's her blog, of course she'll tell us it's the best dip ever."  Well folks, let me just say the following, because I've wanted to for a while now:  I do develop recipes that come out tasting mediocre or less than mediocre. Yes. However, I never post those.  I only post the good stuff.  Sometimes, I will make a dish that tastes really good, take pictures of it, and the pictures will come out looking horrible. (Not that the rest of my pictures are that professional looking.  I know it, trust me. I am in desperate need of photography lessons. I've been looking into taking courses for years, but I've yet to take the plunge). If my recipe is good and the pictures are bad, that post doesn't make it on the blog either. Case in point: I make a mean lobster and spaghetti.  Took pictures of the dish on two different occasions, but both times the lobster looked as though it was going to jump out of the computer screen and attack somebody.  Never posted it.  I have plans to try photographing lobster and spaghetti again, next time I make it... which will probably be soon, because that's one of my summer recipes.  I hope this next time the lobster in my photographs will look a little more docile.  If so, there will be a lobster and spaghetti post on this blog.  What I am trying to explain here is that when I tell you something tastes great, I mean it.  I don't want to misrepresent myself when it comes to the content of this blog.  Having gotten that rant out the way, let me get back to telling you about my white bean dip.  A white bean dip made with white beans, feta, rosemary, Kalamata olives (use pitted olives- never put olive pits in the food processor).
Pulse a few beans in the food processor along with a host of flavorful Mediterranean ingredients and you get an extremely  tasty, creamy and healthy dip.  Healthy because the dip is low in fat compared to most other dips out there.  Healthy because it's high in protein, calcium and fiber.  Tasty because it contains lemon juice, feta, olive oil and rosemary.  Oh, and Kalamata olives, too! Pitted Kalamata olives.  All those wonderful flavors!  Use a grilled lemon to add an extra depth of flavor.  Spread the dip on toasted pita slices and you have an irresistible treat!  A really, really delicious and healthy treat!
This recipe is fast to make.  It took me about 20 minutes, and that included cleanup. Who doesn't love the dishwasher??? The lemon can be easily grilled on the stove top, in a cast iron grill pan.  No need to turn on the grill if you would rather not.

***Here is a tip about feta cheese and olives: as these are salty ingredients, I always desalinate them before eating.  Greeks always rinse some of the brine from feta cheese.  Just place the cheese into a bowl and pour water over it.  Change the water a few times, and if you want to remove lots of salt you can even let it sit in the water for a little while.  Drain, and keep the feta in a covered container in the refrigerator.  You will have a less salty, better tasting feta. As for the olives, they usually need a good rinsing also. Once the job is done, place them into a clean container and pour a combination of canola and olive oil over them.  (Olive oil congeals in the refrigerator, so it must be mixed with another type of oil to keep it from solidifying). The oil should come almost but not quite half way up the container. Cover, shake gently to coat all the olives, and store in the refrigerator. This can be done with just about any type of olive except the sundried variety.  Those don't get rinsed because they will absorb water and will no longer be sundried.***  

To make white bean dip with feta cheese and olives:
2 (15 ounce) cans white beans such as Great Northern or white cannellini 
1 or 2 cloves of garlic, cut in pieces (fresh garlic gives off a strong taste when it sits around in a dip, so use a quantity you can be comfortable with)
1 tablespoon chopped shallot
7 tablespoons extra virgin olive oil
1/2 teaspoon black pepper 
1/2 teaspoon dried oregano
2 tablespoons cut up flat leaf parsley (use some of the stems, too)
3 tablespoons fresh rosemary leaves, save a few for garnish
the juice of one grilled lemon
1/2 cup Kalamata olives.  Pitted Kalamata olives  
8 ounces feta cheese, crumbled (always buy feta in chunks and crumble it yourself)
1/2 cup chopped walnuts
Drain and rinse the beans.   Place them into the food processor and squeeze the lemon juice from the grilled lemon on top of the beans.  
Add the garlic, the tablespoon of shallot, the olive oil, feta cheese, rosemary, oregano, parsley and black pepper. No need to add salt because the feta cheese and olives contain enough of it.
Blend in the food processor until all the ingredients are smooth and creamy. 
Add the walnuts and blend well.
Add the olives and pulse a few times until they're coarsely chopped.  Small pieces of olives should be visible in the dip.
Place into a bowl and refrigerate for 4 to 5 hours.  The dip will taste better if it gets a chance to rest. We are all better if we get a chance to rest, aren't we? 

Take the dip out of the refrigerator and place it into a serving bowl. It needn't look anything like the bowl in the pictures.  My mother bought that bowl in the 1980s. Actually, she bought 4 identical ones. Just 30 more years and they will be antiques! Drizzle some extra virgin olive oil on top of the dip.  Decorate with a few rosemary leaves, and serve with toasted or grilled pita slices and with your favorite crackers.  Right now, my favorite crackers happen to be the ones in the picture below: "Triscuit," of the cracked pepper and olive oil flavored variety.

1 comment:

  1. Funny post, Ana. Good dip, I love feta cheese, as you know. It's good for you.