White Out: White Bean Dip

This is my last recipe from my "Brown Bear" birthday party theme. (Yes, it has taken me about a month to get through all of them!) To recap, I did an hors d'oeuvre in each of the following colors: brown, red, black, green, blue, yellow, purple, gold, and now white.

It has turned out to be an ideal day to post the white recipe, as it is a white winter wonderland outside! We’re in the middle of a Midwestern snowstorm, and while I made this for dinner tonight, I’ll share with you Giada’s white bean dip – a fun take on hummus (without any tahini, but using cannellini beans for a creamy texture).

I would also like to mention that my friend, Sunny, could use lots of prayers right now. I mentioned a couple of months ago that she is expecting twins, and she has now been hospitalized at 25 weeks. She and her husband live far away from their families, and have a little one at home. Thank you for sending warm, positive thoughts their way.

White Bean Dip
(From Everyday Italian)
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice (Kate likes to add a little lemon zest too)
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Directions
Preheat the oven to 400°F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Blackout Dip: Kate’s Layered Taco Dip

I find myself making my layered taco dip frequently for gatherings. It’s a popular dish that everyone seems to enjoy. My husband loves it too. I used to make a batch for the two of us to sit down and eat for dinner. In fact during the first night of the Northeast Blackout in August 2003, we sat on our couch in our Manhattan apartment finishing the layered taco dip we had started the night before (that would have spoiled in the fridge), and drinking the leftover margaritas (that would have melted in the freezer).

This is a flexible dip, as different layers can be added and omitted based on your personal preferences. I think everyone has their own version of Layered Taco Dip. Some include seven layers; some have nine. I have seen some recipes that mix cream cheese with sour cream. When I made this the other day, I actually added Greek yogurt as I was short on sour cream. Whichever way you choose to make yours, I beg you leave out the black olives if you’re serving to a crowd. I find it hard to find someone who is a fan of black olives. If you ever watch people at a party eating layered taco dip, notice how they take their tortilla chips and try to scoop around the olives, leaving a pile of black olives for clean up. You can hold the olives, and instead garnish with chives, green onion, cilantro, and/or chopped jalapeño. This dip doesn't keep well for long, so it's best to make this right before serving.

Kate’s Layered Taco Dip
Ingredients
1 (16 oz.) can refried beans (I use fat free vegetarian beans)
1 (16 oz.) container of light sour cream
1 (1 oz.) package low-sodium taco seasoning
½ recipe Kate’s Chunky Guacamole
2 cups shredded cheese (Mexican or Taco variety – one that includes Monterrey Jack and Cheddar)
3 tomatoes, diced
¼ cup chopped chives or green onion

Directions
Remove beans from can and to remove excess liquid, drain in a colander lined with paper towel. Spread beans on a large platter.

In a small bowl, mix sour cream with taco seasoning. Spread on top of beans, leaving the edge of the beans visible.

Make ½ recipe of Kate’s Chunky Guacamole. Carefully spread on top of sour cream, leaving the edge visible.

Sprinkle cheese on top of guacamole, and top with tomatoes. Garnish with chives or green onion. Serve immediately with tortilla chips.