Our neighbors had a cook out last night and as someone who pretends likes to cook, I offered to take a dish over. How lucky for me that I’d happened across a Martha Stewart recipe for white bean dip earlier in the week. As I was dying for an excuse to make the stuff, seemed the grill out was a perfect opportunity.
So I made it.
Followed the instructions perfectly.
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 to 2 tablespoons red-wine vinegar
1/4 cup water
2 teaspoons finely chopped fresh rosemary
Coarse salt and ground pepper
In a food processor, combine beans, olive oil, vinegar, and water. Process until smooth, adding more water if necessary. Add rosemary and pulse until combined. Season with salt and pepper. Transfer to a serving bowl and drizzle with a little oil.
I mean come on, it’s not hard. Toss some ingredients into a food processor and boom! you’re done.
Yeah, well even after it was “done” it still sucked. I had to go back in and add garlic and cayenne pepper to jazz it up. Still didn’t help. But by then it was too late. I grabbed the pita chips and headed to the neighbor’s house. All I can say is that it’s a good thing I had the salty pita chips to help salvage the flavorless dip.
Should’ve known that I should have used Paula Deen’s recipe.
I mean really. Let’s just say I won’t make that same mistake twice.