White Bean and Basil Dip

Ingredients:

• 1 cup basil
• 1/4 cup olive oil, plus more as needed
• 1 small yellow onion, chopped
• 1 large clove garlic, chopped
• 1 (14.5-ounce) can cannellini beans, drained and liquid reserved
• salt and pepper

Instructions:

1. Sink basil into olive oil and muddle a bit to release the oil from the basil into the oil. Heat oil with basil in microwave for about 45 seconds to mix the flavors. Remove and set aside basil from the oil.
2. Heat the basil-infused oil in a large skillet over medium heat. Add the onions and garlic and cook until very soft, but not brown, about 10 minutes.
3. Add the beans and 1/4 cup reserved liquid from the can and season well with salt and pepper. Add a few chopped pieces of the basil used to infused the oil. Raise heat to medium-high and continue cooking until beans begin to break down, about 5 minutes.
4. Cool slightly and transfer the mixture to a food processor and puree, drizzling in more reserved liquid or a bit of water, if needed, until it is the consistency of thick hummus.
5. Serve with celery, pita, bagel chips or falafel chips.

Credit for original: Claire Robinson, Food Network

Spinach and Artichoke Dip

Ingredients:

• 1 10 oz package frozen chopped spinach
• 2 14 oz jars artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan or other very hard cheese
• 1 cup grated pepper jack cheese

Ingredients:

1. Preheat the oven to 350 degrees F. Grease 8x8 dish with nonstick spray, olive oil or butter.
2. Microwave spinach on high for 5 minutes and squeeze dry.
3. Drain the artichoke hearts and coarsely chop in a food processor.
4. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top.
5. Bake for 60 minutes. (Note original recipe was for 30 minutes but it took me twice as long.)

Credit for original: Paula Dean, Food Network

Dips!!

This weekend I decided to give a few different dip recipes a try - some were great, one was horrible, one so-so. Here are the results.

Thumbs up!

• White Bean and Basil Dip - We really liked this one. It was a bit warm when we served it and it got even better after sitting in the refrigerator overnight.
• Spinach and Artichoke Dip - This one was great and almost served as the "main dish" of our dip night. I like that the prominent flavor is cheese and artichoke, not spinach.
• Organic Chipotle Black Bean Dip Mix - not homemade at all! This isn't my favorite dip but it holds up as an alternative to salsa from a jar, for example.

No, thank you...

• Mushroom Dip - this recipe called for condensed soup. Unfortunately that's all it tasted like, too.
• Red Pepper Ricotta Dip - the flavor was OK, but it was just too runny and a bit too tart for my taste.