An Easy Dip for Snacks or Sandwiches
You can never have too many dip recipes. Dips are easy to make and they’re a lifesaver when you have unexpected company.
I love dips as part of a cocktail buffet. They fill up the spaces between the more complicated appetizers and make your table seem more bountiful.
This White Bean Dip with Pistachio and Cilantro has bright, fresh-tasting flavors. It uses cilantro and coriander seeds, which are the fresh leaves and the seeds of the same plant. If you don’t like that taste, substitute fresh mint and skip the coriander seeds.
This dip goes well with pita chips, pita bread wedges, water biscuits or crudités. If you want to make your own pita chips, follow the recipe for Herbed Pita Crisps but omit the herbs – you want a neutral chip to let the dip flavors shine.
It also makes a wonderful sandwich filling. Just spoon into pita bread halves along with sliced English cucumber sprinkled with a little salt and pepper. Yum!
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White Bean Dip with Pistachio and Cilantro
1 can (15.5 oz) cannellini beans
1 clove garlic, halved
1 tbsp plus 1 tsp freshly squeezed lemon juice (about 1/2 lemon)
1 teaspoon coriander seed, toasted and crushed
6 tablespoons extra virgin olive oil
3 tablespoons minced chopped cilantro
3 tablespoons finely chopped pistachios
1 tablespoon finely chopped scallion (white part only)
Kosher salt and freshly ground pepper
- Drain beans, rinse with water and drain again. With food processor running, drop garlic through feed tube to roughly chop. Add beans, lemon juice and coriander and puree until chunky; add olive oil and puree until mixture is smooth.
- Spoon mixture into medium bowl. Stir in cilantro, pistachios and scallion. Season with salt and pepper. Transfer to serving bowl and serve with pita wedges, pita chips, water biscuits or raw vegetables.
Makes about 1 ¼ cups dip.
Note: to toast cumin seeds, heat a dry skillet on medium heat; add seeds and stir until you can smell the fragrance – about 1 to 2 minutes. Be careful not to burn the seeds. To crush, put toasted seeds in a zip-top bag and pound gently with a meat mallet or hammer.
Recipe adapted from Western Pistachio Association.
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