It’s Christmas Eve and all I can think about is food. Shocker. As I said in an earlier post, I am out of commission for a big, extravagant Christmas menu. Thanksgiving left me beat and I have been way too busy and overtired from work to even sit down and commit myself to looking up recipes or to try to invent something on the fly. Maybe next year. Definitely next year. Suffice it to say, that I have to feed my family something. I just haven’t figured out what that something is yet. For now, I’ve just had my mind on all those Christmas parties people go to in which they need to bring a dish to share. Why not a fun appetizer that will go flying off the table? Why not a nice festive looking dip?
So, here’s the final piece to my Christmas appetizer trio. This dip is something that came up out of need for something quick and easy to snack on and it hit the spot! The flavor is bold without being overpowering. What I love most about it though, is the festive presentation of the green kale and red kidney beans against the white bean background. It’s also thick and hearty and will serve as a nice lunch, if you’re so inclined. I recommend serving it with crackers that can hold up to it–I used sesame melba crackers. I prefer not adding oils to food if it isn’t necessary (and this dip doesn’t need it) but, if you’re using crackers that are more inclined to break in a dip, you can smooth out the dip by adding 1 to 2 tablespoons of olive oil.
(makes about 2 cups)
3 medium sized leaves Lacinto kale, de-ribbed, minced
1 – 15oz can kidney beans, rinsed and drained
1 – 15oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp chives, minced
2 tbsp parsley, minced
2 tbsp lemon juice
2 tbsp nutritional yeast
salt and pepper, to taste
1 – 2 tbsp extra virgin olive oil, optional *see note in introduction
Combine all ingredients, except the kidney beans, in a medium sized bowl and mash well with a potato masher until you get a thick, but creamy consistency. Add the kidney beans and mash well. You will have some large kidney bean pieces left, but that’s how it’s supposed to be! Alternatively, if you have a food processor, you can first blend the garlic, chives, and parsley. Then add the kale and blend, then cannellini beans, lemon juice, nutritional yeast, salt and pepper, oil (if using), and blend again. Add the kidney beans last and pulse a couple of times to incorporate them. Serve at room temperature or warmed, with vegan crackers or pita chips!