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?