I just returned from a wonderful work trip to Montréal on Thursday. What an amazing city! I loved all the walk-ups and the diversity of restaurants and shops packed onto the busy streets. The traffic was insane! I am certainly not used to the weaving in-between cars without signalling, the lack of lines or any sort of lane order, fortunately our cab drivers seemed pretty comfortable… My entire office (except our wonderful intern sadly) took the trip out for the national meeting of the NFB’s English Program. What an inspiring week: between the in-production and launch reels, and the incredible passion of each person speaking, I left feeling like I am truly part of something special. I can’t wait to see the full projects as they are launched and completed!
Returning to Vancouver was easy because I definitely missed Gen, but I would’ve love a few extra days to explore all the Montréal has to offer! I have one week back in Vancouver before I head out again to visit my friends Heidi and Lauren, and go to accept my scholarship at a board of directors dinner in Toronto. I am really looking forward to this trip as well, but am terrified of the extreme heat and humidity that I experience the same time last year. I should do some sauna-training this week so that I am conditioned!
This dip is creamy and rich, almost unbelievably as it only contains beans, oil, lemon juice, herbs, garlic, and salt and pepper. It scoops well and goes quickly! You can switch up the herbs to suit those you have on hand, look into flavour combos that work for you. The buttery flavour and texture come from the white kidney beans (or cannellini beans). Quick tip: Cannellini beans are CRAZY expensive, look in the same isle for a can of white kidney beans, they are very similar (if not the same) and are so much cheaper than the tiny little jars of cannellinis.
White Bean Dip
INGREDIENTS
- 1 large (15-ounce) can white beans/cannellini beans, drained and rinsed
- 2 cloves garlic
- 3 tbsp lemon juice
- 1/3 cup olive oil
- fresh Italian parsley
- fresh dill
- fresh basil
- coarse salt to taste
- 1/2 tsp black pepper
DIRECTIONS
- Add all the ingredients to a food processor, use a much or as little fresh herbs as desired starting with less and adding more as needed. Blend together and taste.
- Adjust flavours as desired and blend until completely smooth and creamy.
- Serve with chips, pita, or veggies. This butter dip goes wonderful with roasted meat as well.
Easy, one-step dip that just requires a food processor.
Don’t worry, I don’t think it’ll be anywhere near as hot or humid as last time. (I say that now…) It’s been downright Vancouver-ish for the past week.
This post has strengthened my resolve to get a food processor!
I approve of Vancouver-ish! I really want to ride the quadricycle and can’t imagine doing it in last year’s heat!
Definitely get a food processor! They are really good in the summer for gazpachos and dips! Also, you can get really small ones if you don’t want a big clunky one in your kitchen. Excited to see you soon!