12 December 2012

creamy white dip. with a little cucumber salsa.



We live by this creamy white bean dip. Since I make at least one batch a week, and I take it get-togethers, I have been thinking of fun new ways to add different flavors & textures. Here, I have kept with Mediterranean flavors to make a pretty awesome spread. You can serve it with the pita chips from the dip post, or here I am serving it with whole grain chips. I am really into Food Should Taste Good Multi-Grain Chips--these have a great texture & it just depends if you want to keep gluten-free or not.

We just eat this for lunch, add a few sliced veggies to the picture, but this is perfect for an appetizer too. It is healthy, full of good protein, gluten-free, vegan, & addicting.

cucumber salsa.
serves 6-8 as an appetizer

1 cup English cumber, diced
1/4 cup red onion, diced
1/4 cup katamala olives, roughly chopped
1 tsp red wine vinegar
a pinch of dried oregano, sea salt & cracked pepper
extra-virgin olive oil
  1. In a bowl, combine the cucumber, onion, olives, vinegar, & seasonings. 
  2. In a wide serving bowl, spread the creamy white bean dip in, & make a small well.
  3. Scoop in the cucumber salsa, & drizzle with extra virgin olive oil.

happy eatings & cheers!





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