Here are a couple of great dips. They keep in the fridge for a good week, making them perfect for impromptu entertaining. Whip these up in advance and spoon out as needed. Serve with pita, crostini, crackers or crudite...I especially love a big dollop of the beet walnut puree atop a crunchy piece of cauliflower. They'd be fantastic as a sandwich spread, as well. Sky's the limit.
Beet and walnut puree
adapted from Spain...On The Road Again
1 cup walnuts
1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/2 cup olive oil
1/4 cup water
2 tablespoons tahini
1 to 2 tablespoons lemon juice
- Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms.
- Slowly add the olive oil, water, and tahini and pulse a few times, just until combined.
- Add lemon juice and salt to taste.
15-1/2 oz cannellini beans, drained and rinsed
14-1/2 oz artichoke hearts, drained and rinsed
1 small clove garlic, roughly chopped
2 T fresh lemon juice
2 T olive oil, more for drizzling
3 T freshly grated Parmigiano Reggiano
1 t fresh rosemary, chopper
salt and pepper
- In a food processor, pulse the beans, artichoke hearts, garlic, and lemon juice to a smooth paste.
- Slowly add the 2 T oil. If necessary, add 1 to 2 T water to get a smooth consistency.
- Blend in the cheese and rosemary and season with salt and pepper.
- Transfer to a bowl and drizzle with oil.