White bean dip with parsley

Fresh and delicious, and it's leftovers can be used for all sorts of interesting things.

The past few days have brought a combination of snow, sleet, rain, gloom and more gloom. Last night Dan and I got out of the house for a bit, and these huge heavy raindrops that seemed to be the size of marbles fell on us. This morning we woke up to to a heavy blanket of snow covering the ground. And now I can hear that wet, thick snow melting outside, forming puddles that I'm sure will freeze in a few hours. Who knows what tomorrow will bring! Raining cheeseburgers?! Such is life in Minnesota. 

Two weekends ago, back when it was sunny and warm and spring-like, I made this white bean dip as an appetizer for Elijah's birthday party. It took me almost no time to make it, and I loved it even more than I thought I would. It was fresh and delicious, and I used the leftovers for all sorts of interesting things. I sandwiched it in between cheese slices, I used it as a taco ingredient and as a dip for whatever was in our refrigerator, including pickles and carrots. 

Heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add 3 cloves of finely minced garlic and cook, stirring, for 3-4 minutes, or until the garlic is golden.

In a medium bowl, combine:

Sauteed garlic

Two 15.5-oz. cans cannellini beans, drained

1/2 teaspoon cayenne pepper

2 tablespoons fresh thyme, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

Mix well and mash with a potato masher. You will want to retain some of the lumpiness for texture. This is why I didn't process it in a food processor. Refrigerate until ready to serve.

In a food processor (preferably a mini), combine:

1/2 cup fresh flat-leaf parsley

3/4 cup extra-virgin olive oil

Process until smooth. Before serving the dip, pour the olive oil-parsley mixture over top. Serve with crackers, chips or veggies.


Spicy White Chili Recipe

A spicy flavorful version of chili. This White Chili gives a slight kick, but it’s big on taste! Hearty cannellini beans, ground turkey and fresh cilantro mixed in give you a filling meal. Inhale and say YUM!!

Last Friday between the hours of 4:00 p.m. and 6:15 p.m., I was a wee bit stressed. A snow storm rolled into the city just as gobs of people headed home from work for the weekend. It took me an hour and fifteen minutes to pick the boys up from daycare and get home. This is something that usually takes me 25 minutes or less. My husband was out of town for the night. The roads were terrible. I had snow in my shoes. The heater in my car was not working. Sam was extra fussy due to a missed feeding.

Once at home, he had to be in my arms or else he was wailing to the point of making my ears bleed. I wanted peace and warmth and sanity.

Putting on dry socks and getting Sammy fed and put to bed helped. A friend was able to find her way to our house in spite of the storm, thank goodness, because this is just what I needed. An evening with a girlfriend. And chili.

We prepared this most delicious recipe as we chatted about the week. It was nice. The chili rocked. I could not have asked for a better snowy evening.

Garnish with fresh cilantro and inhale deeply. The aroma filling your home will make you go, Mmmmm. Eating the chili will provide the peace, warmth and sanity you may or may not have been looking for. Looking for a chili with a kick? Try Crockpot Spicy White Turkey Chili

White Chili

Chili with a slight kick, but big taste! Inhale and say YUM!!

Contributed by Megan Porta from pipandebby.com.

Published Dec 8, 2010

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Serves: 6-8

Total time: 45 min



  • 3 Tbsp. olive oil
  • 16-oz. packages ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 16-oz. jar mild salsa verde
  • 2 15-oz. cans white kidney beans (cannellini), drained and rinsed
  • 2 14.5-oz. cans chicken broth
  • Fresh cilantro
  1. In a large skillet or saucepan, heat olive oil on medium-high heat. Add turkey and cook through until meat is no longer pink. Transfer cooked turkey to a bowl, leaving juices in pan.
  2. Add onion and garlic to skillet and cook on medium for 5 minutes. Add cumin, oregano, cinnamon and cayenne pepper. Cook and stir for 1 minute. Add salsa, beans, broth and cooked turkey. Heat to boiling on high. Reduce heat to medium. Cover and cook 15 minutes. Garnish with cilantro.