Make this and your house will smell amazing. 3 hours after it was finished baking, the scent still lingered at the top of the steps. Why is it that you can always smell food upstairs before you can down?
I love the smooth, creamy texture of this dip, which contrasts nicely with the crunchy topping. Use any crackers you like to scoop it up. I served it with these, using white beans instead of chickpeas. It was delicious.
Baked White Bean Dip
Adapted from here
1 1/2 cups cooked navy beans
1/4 t garlic powder
1/2 t dried rosemary
1/4 cup sour cream
3 T olive oil, divided
1/4 t salt
1/4 t pepper
1/4 cup dry whole wheat bread crumbs
1/4 cup freshly grated Parmesan cheese
crackers for dipping
Mash the beans with a potato masher (or puree in a food processor). Mix in the garlic powder, rosemary, sour cream, 1 T olive oil, salt, and pepper. Pour into a small greased baking dish. Mix together the bread crumbs, cheese, and remaining 2 T oil. Sprinkle over the beans. Bake at 350 for about 20 minutes or until hot and a bit bubbly. Remove from oven, let cool a bit, and serve warm with crackers.
Serves: 2 for a hefty snack, 4 to 6 for an appetizer
because warm air rises.
I like the sound of this, maybe my kids will like it…
mmmm
A must try….
That’s what I thought when I first saw the recipe.
I’m having people over for “dessert” on Tuesday, and was looking for a dish to make that I can have as a treat, even though I gave up sweets for lent. This looks perfect! I make hummus weekly, so this could be a nice change of pace.
I want to host a dessert party soon…but I’m waiting until after Easter. I’m naughty like that
You’ll love this dip. It’s even pretty good at room temp (though obviously more “melty” when warm).
This is becoming a problem… I am bookmarking nearly every recipe you post and I am running out of room!
I wouldn’t say that’s such a bad problem to have
and I’m honored you like my cooking that much!