Inspired by the Cilantro-White Bean appetizer at The Red Avocado in Iowa City, I created my own version to celebrate the heartlands of America and those good people who are making a difference.
White Bean Cilantro Dip
Makes 2 cups
1 ¼ cups cooked Cannellini beans
½ cup cilantro leaves, packed tight
½ teaspoon garlic, minced
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
2 tablespoons water
sprig of cilantro
1 tablespoon toasted pepitas (optional)
In a food processor, puree all ingredients. Transfer to a bowl and garnish with a sprig of fresh cilantro and toasted pepitas. Serve with bread or crackers.
Copyright 2011 George Vutetakis