Tuesday, July 8, 2008
Yay! Another Little Dipper recipe!
This is such a yummy spread, and it is so easy it practically makes itself. It must eat itself, too, because I have no idea where it went. I made a batch, took a picture, and then it disappeared.
Keep the ingredients on hand for last-minute company. They will keep in your pantry forever, and you will thank me when your guests eyeballs roll back in glee.
- 1 cup of drained and rinsed white beans (cannelloni, white kidney)
- 1/4 cup prepared pesto
After draining and rinsing the beans, scoop out one cup. Smash them. I used my Pampered Chef chopper thingy, but you could squeeze them in a zipper bag or use a tiny food processor, too.
Mix the smashed beans with a 1/4 cup of pesto. Add mixture to the Little Dipper, close it up, and plug it in.
There isn't a heat setting on a Little Dipper, you just plug it in. I cooked our dip for about 45 minutes, and it was warm and gooey.
Serve with pita chips, tortilla chips, or crustini.
I made crustini out of leftover bread that I had made for the french dip sandwiches. It was easy--I dipped the pieces in a bit of olive oil, then sprinkled with salt and pepper. I baked them in the oven at 400 degrees until the bottoms were toasty, then broiled until the tops were toasty, too.
These were great. I liked how the beans soaked up the oil from the pesto, and the flavor was pronounced, but mild at the same time. All four of us enjoyed this snack.