chippendippery

White Bean Dip with Sun-dried Tomato and Roasted Garlic
Baked Tortilla Chips & Nicoise Olives

Ah, bean dip. It can be dressed up or down. Consumed while wearing sweatpants on the couch and watching bad television or eaten on little crackers on a little plate at a fancy cocktail party. This particular bean dip falls somewhere in the middle, say, at a picnic with a gingham tablecloth and a thermos of lemonade.

White Bean Dip with Sundried Tomato & Roasted Garlic
makes about 5 cups

4 cups cooked white beans (or 2 cans drained & rinsed)
2 heads of garlic
1 cup sun-dried tomatoes, dry or oil packed
1/4 cup olive oil (plus extra for roasting garlic)
large handful Italian parsley
juice of 1 lemon
salt & pepper to taste

Roast the garlic. (Directions, if need be.) Squeeze the cloves from the skin and set aside.

If using dry tomatoes, place them in a small bowl. Pour boiling water and a drizzle of olive oil over them and let sit 10 minutes. Drain and roughly chop.

Using a large food processor (or a hand-cranked food mill), process all of the ingredients until well combined and no large bits remain. Cover and chill overnight or for several hours.

Baked Tortilla Chips
serves 2-4

(3) 12" flour tortillas
4 tablespoons olive oil
nutritional yeast
salt & pepper
garlic powder
chili powder

Preheat oven to 350 degrees. Cut the tortillas into triangles (or rectangles) and lay in a single layer on a large baking sheet (you'll need to repeat the process for the full batch or use two baking sheets.) Drizzle with olive oil and sprinkle with remaining ingredients. Bake in oven about ten minutes until the chips are just beginning to color. Turn with a spatula and bake another 5-10 minutes until they reach desired baked-ness (dark and crispy or light and chewy!) Eat 'em up and store any leftovers in an air-tight container.