Sometimes, you can go literally years in between making something, and then you suddenly rediscover it. That’s what happened with this recipe – I was looking for an easy dip to make, to take to a cheese-&-wine-by-the-river evening, so that I wouldn’t be just taking a lump of cheese and a packet of crackers. I wanted to flesh it out a bit, to make my little cheese platter contribution amongst 25 people, a little less plain.
Rummaging around in my recipe e-files, I saw this dip and thought hmmmm why haven’t I made this in so long?! A trip to the supermarket post-dentist (I am funding my dentist’s retirement at the moment, with all of the work I’m having done!) to buy a can of cannellini beans, and 5 minutes later the dip was sitting in the fridge alongside a Wensleydale-with-cranberries block of cheese and a bottle of Yellow, all ready to go.
The texture and flavour of this dip is similar to a chickpea hummus, only minus the garlic. It’s great spread on toast too.
White Bean Dip
425 gm can cannellini beans, drained and rinsed
1/4 cup low-fat Greek yoghurt
1/4 cup hulled tahini (sesame paste)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1/4 tsp paprika
cracked pepper, to taste
Mix all ingredients together in food processor until smooth. Refrigerate until ready to eat, then serve with crackers, squares of fresh bread, triangles of pita bread, or carrot/celery sticks. And wine and friends of course 
My city at dusk
Happy Summer Fooding!
