I hope everyone is enjoying their weekend! We are enjoying a 3 day weekend for Memorial Day. The weather is cooler than usual, but there is still the feeling of summer getting closer. I spent today with family at Lake Minnetonka. As we drove around the shoreline on our way home, it was fun to see all the families together enjoying time together. Most were packing up after presumably being out on their boats today. It seems this weekend is just what some people needed to put work aside and enjoy time with the ones they love.
Long weekends also mean a lot of parties and family gatherings. If you’re still looking for something to bring or to serve at your own party, this white bean dip with chives is exactly what you need. Few ingredients, little prep, and lots of great flavor. Plus it’s healthy!
I love serving endive leaves with dip instead of chips. They are crisp and have the light crunch of a chip without the guilt. And with summer just around the corner, this is something many of us can appreciate as we try to squeeze into our swimsuits yet again.
What is your favorite fast and simple party dish? How are you remembering loved ones this Memorial Day weekend?
White Bean Dip with Chives
15 oz. can cannellini or navy beans, drained and rinsed
2 cloves garlic (about 1 teaspoon chopped)
1 tablespoon lemon juice (from about 1/2 a large lemon)
1/3 cup roughly chopped chives and blossoms, if you have them
1/4 cup olive oil
4 heads Belgian Endive, leaves separated and rinsed
In a food processor, combine the beans, garlic, lemon juice and chives. Pulse until roughly combined. With the food processor running, slowly pour the olive oil into the bowl until fully combined. The dip should be smooth, but don’t over process it. Transfer to a bowl and season with salt to taste. Add more lemon juice if desired.
Arrange the Endive on a platter. Place the bowl of white bean dip with chives in the center of the platter and serve.