Now that we have all survived Thanksgiving and Christmas…it is time to turn out sights toward New Year’s. I love New Year’s. Its all about friends. parties, and hope for a wonderful year. What else do you need?
Since New Year’s Eve is all about parties, I thought I would show give you an easy and delicious party dip. And I mean….who doesn’t love dip? It really is the perfect party food. It is easy to eat, fun, and great for a crowd. Here is a simple and quick version of white bean dip.
Throwing a party? Here are some fun ideas for New Year’s Eve party themes from Punchbowl.
Bonus – this is a great dish for that pro football or college bowl game get together. There are so many college bowl games right now, like one every day. In case you need it, here is a link to the bowl game schedule. Sara and I are paying special attention to the Capital One Bowl (Go Badgers – I’m a Wisconsin Alum) and the National Title Game (Go Noles – Sara’s a Florida State Alum.)
This bean dip gets a Southwest twist with the addition of chipotle peppers, chili powder, and even a pinch of cayenne. It is easy to make and ready in less than 10 minutes. I soaked and cooked the white bean myself, but if you prefer you could use a low sodium canned variety. I also toasted a little whole wheat bread to serve the dip, but tortilla chips or pits would work great also!
Local Ingredient: Garlic (I picked it up from a local farmers market)
After you soak your bean, boil them for 30 minutes until they are cooked.
While the beans are cooking, slice the bread and drizzle with olive oil. Cook in a 400 degree F oven for 10-13 minutes, until crispy.
After the beans are done cooking, drain the excess liquid.
Combine all the ingredients except the olive oil in a mixing bowl. Or, if you have a food processor, put the ingredients in the food processor.
Mix all the ingredients together. While mixing pour the olive oil in the bowl until the dip reaches the desired consistency.
Ingredients
2 cups white beans, cooked and drained
3-4 chipotle peppers in adobo sauce
1 lemon, juiced
3 garlic cloves
1/2 tsp cumin
1 -2 teaspoons chili powder
Pinch of cayenne, or to taste (optional)
1/4 cup olive oil
Kosher salt, to taste
Fresh ground black pepper, to taste
1 loaf whole wheat french or cibatta bread. (could also substitute pita bread, or tortilla chips)
Instructions
- Preheat oven to 400 degrees F.
- Slice your bread, into small pieces. Lay the slices out on a sheet pan. Drizzle with olive oil.
- Bake at 400 degrees F for 10-15 minutes, until golden brown and crispy.
- While bread is cooking, in a bowl combine the beans, chipotle peppers, lemon juice, garlic cloves, cumin, chili powder, and cayenne pepper.
- Using either a food processor or immersion blender, combine the ingredients. While mixing, slowly pour in the olive oil, until the bean dip reached the desired consistency.
- Season with salt and pepper to taste.
- Serve dip with bread and enjoy.
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