Dips and scoop-able salads are really big at our house. It seems to me that in Middle Eastern/North African cuisine dips are just an excuse to eat more fantastic bread. I’m ok with that. I came up with this dip during Ramadan as a side dish for iftar. It came together out of a bunch of leftovers and a can of great northern beans. When I shop I always try to get a few pantry items that I have no immediate plans for. Then when I’m feeling an itch to make something new I have a bunch of different options. It probably adds $5 to my weekly grocery bills but when I’m in a pinch or just needing to feel creative it’s right there.
I’m curious to know – do you only cook from recipes or do you like to be adventurous too? What’s the best thing you ever made up?
White Bean Garlic Dip with Green Olives and Tomatoes
- 1 can of Great Northern Beans
- 4 oz sour cream
- 3 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 roma tomato chopped coarsely
- 1 handful of pitted green olives chopped
- In a food processor add the beans, sour cream, garlic, salt and pepper. Pulse until smooth. Place the dip into a bowl and top with the olives and tomatoes. Serve with pita bread, or another chip or bread.3.1http://marocmama.com/2011/10/white-bean-garlic-dip-with-green-olives-and-tomatoes.html