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.