Giada’s White Bean Dip

We had Genay & Amy over for dinner on Saturday. Genay was to bring and grill the meat; I was to do side dishes. In an effort to be a semi-accommodating hostess, I asked him if either of them had food allergies or preferences. I get this in response:

“I dislike colloids.”

This is what happens when you’re friends with organic chemists. Instead of just saying, “I don’t like mayonnaise or mayo-based sides,” you get a chemical answer.

Now, half my appetizers are mayo-based. So how in the world was I to make a non-colloidal meal? Halfway through prepping my spinach artichoke dip (which I made anyway because it sounded good), I realized that I had a can of white beans in the cabinet, and it’d been a long time since I’d made Giada’s white bean dip.

I’ve been eating on it all week. It’s like a brighter, lemony-er version of hummus. I’ll just post the recipe here¬†and tell you to make it for your next summer gathering, serving with Stacy’s simply sea salted pita chips. The fresh parsley here is crucial, so don’t skimp on it.

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