Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, December 7, 2018

Garlic Arugula Bean Dip

Friends dropping by in twenty minutes? No worries, your food processor will do all the work. Peel a couple of garlic cloves and process until minced along with a dash or two of salt. Add a can of drained white beans and a large handful of arugula, then pulse until smooth with enough extra virgin olive oil to reach the desired consistency.

If you don’t have any arugula, substitute a few anchovy fillets, or some kalamata olives. Smoked paprika, rosemary, or hot sauce would also make for a tasty dip. And if you have more than twenty minutes, serve with some grilled slices of a local baguette.

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