3-Way Dip with Crudites uses easy spice combos to transform this versatile white bean base into three delicious dips. Extra virgin olive oil supplies antioxidants and rich flavor.
The making of 3-Way Dip with Crudites
I developed this recipe for 3-Way Dip with Crudités when Cooking Light Magazine and Colavita USA partnered in an advertising section supporting breast cancer awareness and were promoting how canned foods can affect breast health. Bisphenol A (BPA) is a synthetic estrogen used in the lining of most food cans and is linked to breast cancer and other serious health issues.
Easy Bean Base
It's easy to make a BPA-free bean base. While the recipe recommends that you pre-soak them it's not entirely necessary. You can do an overnight soak, a quick soak when you put the beans into a pot, bring to a boil, then let them sit an hour before you drain them, or you can do a no soak at all. The only difference is time. Both the pre-soak and quick-soak versions would cook quicker than the no-soak method, but eventually, they all get soft.
You can also cook the beans on top of the stove as mentioned in the instructions, or use your pressure cooker. The pressure cooker will cook unsoaked beans in about an hour's time.
"This recipe was featured in a special section in Cooking Light Magazine, supporting breast health (October 2010)."
Spice it up!
Three easy spice combos transform this versatile white bean base into three deliciously different dips. The extra virgin olive oil supplies antioxidants and rich flavor.
Serve this dip with a rainbow of fresh veggies for a full range of vitamins and nutrients.
3-Way Dip with Crudités
- For the Bean Base
- 1 pound dried white kidney cannellini beans
- 4 cloves garlic chopped
- ½ cup extra virgin olive oil
- Salt and freshly ground pepper to taste
- For the Sun-Dried Tomato Dip
- 2 ounces sun-dried tomatoes packed in oil, drained and coarsely chopped
- ½ teaspoon minced fresh rosemary
- ¼ cup chopped fresh Italian parsley
- For the Indian Spice Dip
- 1 - 2 teaspoons curry powder
- ½ teaspoon Tumeric
- For the Fiery Bean Dip
- Smoked paprika or chipotle chili powder to taste
- Serve with an assortment of fresh vegetables separated or cut into bite-sized pieces such as:
- Red yellow, orange or green bell peppers, or a colorful combination
- Jicama or radishes
- Grape or cherry tomatoes
- Make the Base Dip:Soak the beans overnight in enough water to cover by 3 inches. Drain and place in a large saucepan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover, and cook until beans are tender (1 - 1 ½ hours, adding a generous teaspoon of salt during the last half hour of cooking). Drain and allow to cool. (Can be prepared 1 - 2 days ahead; store covered in the refrigerator.) Place cooled beans in the work bowl of a food processor along with garlic. Process using on/off pulses until well incorporated. Turn on processor and slowly drizzle oil through the tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.
- Sun-Dried Tomato Dip:Combine sun-dried tomatoes and one portion of the bean dip into the work bowl of a food processor. Process, using on/off pulses until sun-dried tomatoes are well incorporated. Add rosemary and parsley. Mix well.
- Indian Spice Dip: Stir curry powder and turmeric into one portion of the base bean dip.
- Fiery Bean Dip: Sprinkle smoked paprika or chipotle chili powder over the top of one bowl of base bean dip.
- To Serve: Place the dips in the center of a serving platter and surround it with a wide variety of vegetables.