Eggplant, White Bean, and Basil Dip

Dips are the ultimate convenience food; you don’t even need utensils.  This one inspired by the Food Network goes well with cucumber slices or chips, and it’s hearty enough that you might forget about cooking dinner altogether.

You can make this spicy with an extra shake of cayenne, or add more basil and lemon for a sharper flavor.  Everyone around the (large) table seemed to like this dip, including the 3 year old.  That’s success!

 

eggplant dip

 

Eggplant, White Bean, and Basil Dip

1 large eggplant, peeled, and cut into 1″ chunks
Olive oil (1/4 c. plus more for drizzling)
1 can white beans, rinsed and drained
1/4 c. packed fresh basil leaves
Juice of 1 lemon
2 t minced garlic
Dash cayenne pepper

Place eggplant on a cookie sheet, drizzle with olive oil, and roast at 400F for 20-30 minutes.  Allow to cool.

In a food processor, blend eggplant, 1/4 c. olive oil, beans, basil, lemon juice, and garlic. Season to taste with salt, pepper, and a dash of cayenne.

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