A new take on bean dip
Say “bean dip” and the first thing I think of is that Fritos Bean Dip that always made its way to the family picnic table at The Lake when I was a kid. When I was eight, I think I ate that stuff with a spoon. No chips needed.
Things haven’t really changed for me. I still eat bean dips with reckless abandon, I just don’t usually eat the canned stuff. Thanks to my food processor, I’ve made bean dips from all sorts of beans, black beans, pinto beans, garbanzo beans (hummus) and, now, cannellini beans.
I came across this story from the LA Times with a very yummy-looking recipe for White bean, anchovy and caper spread. It’s just a name for fancy white bean dip. It took maybe 10 minutes to make last Tuesday and was really good. My dinner consisted of French bread, olives and the bean spread. My breakfast the next morning was pretty much the same, minus the olives.
I doubt my love of bean dips will fade, especially if I keep finding cool new ways to make them.
2 Comments
Its nice to see this food appreciated for more than simply its musical qualities.
Great line! Wish I’d thought of it.