White Bean Dip with Toasted Pita Chips
October 2003, pg. 38
Look! I took a photo with adequate lighting!!
I decided to make this on a Saturday afternoon. And yes, it was good. But as the title says, it pretty much tasted like hummus. The only thing is, I like other flavors in my hummus as well, like garlic, or roasted red pepper, or kalamata olives, or well pretty much anything. This just fell a little flat in comparison. I also have gotten used to the Stacy’s Pita Chips which have the perfect amount of salt (I also really enjoy their garlic parmesan flavor) so these fell a tiny bit flat in comparison as well.
The one aspect of this dip that I did really like was how fast it was. You don’t have to “food process” (that’s a verb right?!) it as long as you do chickpeas to get a nice smooth texture. I also really liked how nice and bright the lemon juice was. All in all, it was a pretty decent snack. I would totally be on board to make it again, but I would probably add something else to make it a bit more flavorful. I think parmesan would be a good and easy addition.
Has anyone else made a white bean dip before? Have you found it to be a little less thrilling than hummus?
Mini spinach and cheese pizzas
I’m no food critic, but I know what I hate. And I don’t hate this.
B and I fought over this one and not in a good way. We both strongly believed that it was the least inspiring recipe in the entire issue. I thought it looked like the kind of junk meal that I come up with when I’m feeling lazy and I need to use up a bunch of ingredients. B theorized that it was in the issue because this is Lucinda Scala Quinn’s “feeling lazy” recipe. I fell on my sword and made it, reluctantly. It’s worse than that. D made it for me.
But. But! We were wrong about these pizzas. They aren’t mind-blowing, but they aren’t bad either. I think D came up with the secret. He added way more garlic. The recipe calls for 1 clove of garlic crushed through a press. That is combined with ricotta and oregano and spread on the split pitas before you top them with spinach and the mozzarella balls. D probably added 3 cloves of garlic. I knew I married that guy for a reason. It made all the difference. It took it from a bland pizza-like mass, to a garlicky pizza-like mass. Will I make it again? Probably not, but it wasn’t anything to dread.
This recipe, like pretty much all of the bocconcini recipes begs an important question, “Why do I need to buy these fussy little cheese balls?” They are more expensive than buying a ball of fresh mozzarella, and they taste the same. If you want to try one of these recipes, just buy a big ball of fresh mozzarella and cut it into cubes. It’s not as picturesque, but neither is this recipe, if we’re being honest.
Dill feta scramble
This is a “healthy start” breakfast recipe, but I don’t generally have time to make much of a breakfast nor do I typically have enough time to make much of a dinner, really. So this was a breakfast for dinner at our house. But, really, who doesn’t love breakfast for dinner.
It’s a very tasty and simple recipe. Pretty much the entire recipe can be found in the name: dill, feta, scramble (eggs). The recipe has you adding more egg whites than eggs, but D and I decided against that. Why? Gluttony and not wanting to try and figure out what to do with an egg yolk besides throw it away or make custard. I don’t typically make custard on a Thursday…
If you’re looking for a nice, Greek-ish recipe for breakfast, lunch, or dinner, and you happen to have dill in the house, this is a good one to try. One another note, this would be a good recipe to shop for the same week that you plan to make the salmon with mustard dill sauce in this same issue.