It seems these past couple of weeks have been a time of non-stop reveling, feasting, fun, family and friends.
Starting with Christmas Eve Eve dinner, Christmas Eve appetizers, and of course Christmas Day and Boxing Day. A quick trip out of town after all the Christmas festivities was abbreviated by an irresistible invitation for a festive German dinner, home cooked by dear friends, followed by my husbands birthday celebration, New Years Eve and New Years Day - whew!!
I made this dip for my husband and I to enjoy, while he watched football and the kids and I were taking down the Christmas tree. I love that it is light and healthy - we dipped with celery sticks while the kids enjoyed the toasted baguette.
CANNELLINI BEAN DIP WITH PIQUILLO PEPPERS
1 shallot, chopped
1 garlic clove, coarsely chopped
2 anchovy fillets
1 (15 ounce) can of cannellini beans, drained and rinsed
juice from 1 lemon
1/4 teaspoon ground cumin
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 can of piquillo peppers, drained and finely chopped
2 tablespoons of chopped parsley
In a food processor, combine shallots, garlic and anchovies and pulse until finely chopped. Add beans, lemon juice, cumin and olive oil, process until creamy, scraping down the sides as needed.
Scrape mixture into a bowl, add salt and pepper and fold in piquillo peppers and parsley.
Recipe adapted from Oprah Magazine, December 2013