Detox Dips #1

After spending several posts in December tempting you with cheese, chocolate, and butter, I figured that we’re all due for a bit of a detox.

First, a disclaimer: I am in no way an authority on the detox issue. I don’t have the self-discipline for a cleanse. Last year I did manage one week of almost-entirely-vegan eating, but that Triumph of Nutritional Abstention has since receded into the mythic past. Oh, well.

When I can motivate myself, I like to have a yummy dip in the house so that I’ll snack on vegetables eagerly. Obviously, a chipotle ranch dip would be yummy, but it would sort of defeat the purpose, right? But luckily I do know how to make some pretty tasty and healthy dips. So I thought that I’d share them with you.

Today’s is from–if you can believe it–Cooking with Friends. As in, the tv show. We got this book as a gift, and it seemed pretty silly. But it has some surprisingly good recipes. As well as cheesecake shots of the actors. I opened the book to the Out West Bean Dip/Monica photo page so that you could see. Also so that Courtney Cox and I could have a little girl time together. She’s going through a bit of a rough patch, as you know, with her separation from David Arquette and his subsequent visits to strip clubs and rehab check-in.  Sounds to me like the split was the right choice if it motivated him to make a change. Which I told her while tossing items into my food processor.

Here’s the recipe, but I’m adding my own variations and comments in italics.

Out West Bean Dip

  • 1    19-ounce cannellini beans, drained and rinsed– Or 15.5 oz. if that’s what you’ve got.
  • 2    medium cloves garlic, peeled– Raw will give you killer breath, which you can ease by using the pre-minced. I go raw and stinky.
  • 1/3 cup fresh cilantro leaves
  • 1 quarter cup  olive oil– I use 2 tablespoons. A quarter cup seems like way too much.
  • 2    tablespoons lime juice– I up this by to 3 tablespoons to add a bit more liquid since I skimp out on the olive oil.
  • 2    teaspoons chili powder–These spice proportions are a nice opening bid, and then I just add to taste.
  • 1    teaspoon ground cumin
  • salt to taste

Place the beans, garlic, and cilantro leaves in a food processor or blender.  Process and scrape sides until it’s finely chopped.  Add the oil, lime juice, chili powder, and cumin, and process until smooth.  Put in a serving bowl and add salt to taste.  Goes well with vegetables or crackers or chips. The consistency is perhaps a bit thinner than hummus, so you can also use it to spread on a sandwich. Mmmmm, like with avocado.

Oh, and while we’re at it, does anyone have any super-tasty healthful dips to share?


  1. Sunny Savannah

    Thanks for sharing the dip. I was just thinking yesterday that I’d like a healthy dip for late in the day near dinnertime. HUNGRY….but dinner will not be ready soon.

  2. Big Sister

    We had this today dipping pita bread along with our sweet potato and cabbage soup for lunch. Uncle Bud says, “Baby, you can make this ANY TIME!”

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