by: Dan Pelosi (@grossypelosi)
Cook Time
1 hour 30 minutes
Prep Time
5 minutes
Yield
8 servings (2 cups)
Total Time
1 hours 30 minutes
Prep Time
5 minutes
Yield
8 servings (2 cups)
summary
One of my favorite bean tricks is turning them into a thick, creamy and colorful dip. This Beanie Bikini Dip recipe blends cannellini beans with Greek yogurt for a smooth and delicious base, and adding a roasted beet gives it a stunning, neon-pink color with a sweet, earthy flavor. A final touch of chopped pistachios and a drizzle of olive oil makes taking a dip irresistible.
ingredients
- 1 small red beet, trimmed and scrubbed
- ½ cup plain full-fat Greek yogurt
- 1 15.5-ounce can cannellini beans, drained and rinsed
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 garlic clove, grated
- Kosher salt and freshly ground black pepper
- Chopped pistachios, for serving
- Extra-virgin olive oil, for serving
directions
- Preheat the oven to 450°F.
- Tightly wrap the beet in foil and set on a baking sheet. Bake for 45 to 50 minutes until easily pierced with a paring knife. Unwrap the beet and let cool until easy to handle. Rub with paper towels to remove the skin, and then roughly chop.
- In the bowl of a food processor, combine the roasted beet, Greek yogurt, cannellini beans, lemon juice, vinegar, garlic, and a good pinch each of salt and pepper. Blend, stopping to scrape down the sides with a flexible spatula, until combined and smooth, 1 to 2 minutes. Taste for seasoning and add more salt and pepper as needed.
- Transfer dip to a serving bowl and smooth the surface with a spatula into a mostly even layer with some peaks and valleys. Garnish with chopped pistachios, more black pepper and a drizzle of olive oil before serving with crudités, toasted baguette slices or pita.
notes
This Beanie Bikini Dip recipe also makes a great sandwich spread or dolloped on roasted or grilled meats and vegetables. Dip can be refrigerated for up to three days.
