White bean dip with parsley

January 25, 10:06 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by: Courtney Monigold, White Bean Dip

January is the month that many of us make a resolution to eat healthier. With the busy holiday season behind us that makes it easy….then comes the infamous Super Bowl. You know, the football holiday where hot wings, chips, dips, and everything in between comes in to play?

That’s when the diet goes bad, when bad party food and temptation strike.

If you are looking for a healthier alternative, but not willing to sacrifice flavor, check out this white bean dip. I found this on the food network and I have literally made this 8 or 9 times. I would say the consistency and taste is very similar to that of hummus only with a green hue from the fresh parsley.

It’s high in fiber and protein too…just as an added bonus. Serve with pita chips or fresh vegetables.

White Bean Dip
Recipe from: Giada De Laurentiis, Foodnetwork.com

Ingredients:
1 can Cannellini beans (white kidney beans) rinsed and drained
2 tablespoons fresh lemon juice (I used an entire lemon)
1-2 cloves of garlic
1 tablespoon of fresh oregano or 1 teaspoon of dry
1/3 cup fresh parsley, loosely packed
1/3 cup GOOD olive oil
Salt/pepper to taste

Directions:
Rinse the beans and drain them. Add the beans, lemon juice, garlic, herbs into a food processor. Process until smooth. Slowly add the olive oil from the top with the machine running. Salt and pepper to taste. You can use a blender if you do not have a food processor.

If you are looking for some ideas for great olive oil, two of my absolute favorites are:  Katz and Company and Round Pond of the Napa Valley.