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I just checked to make sure, and my posting schedule does not promise anything impressive on Sunday nights (*phew!*). It has been awfully busy in Casa Meadowlark in the last few days, and not much time to photograph all the very pretty foods created within . . . I cannot think of anything more rude than whipping out a camera at your own dinner party and taking pictures of everything. Even with extremely understanding and close friends present, it’s a big nono.

So even though all kinds of lovely foods abounded, all I really shot of Saturday night’s festivities was a bean dip I made on the fly. I had made Recipe Girl’s Chickpea and Spinach Salad with Cumin Dressing as a side, and for an appetizer-like veggie platter had in mind Creamy White Bean Dip from Bon App├ętit (via Epicurious), but if you look you’ll notice that they share the majority of the same ingredients: lemon juice, lemon zest, olive oil, garlic, cumin, mint . . . all nice and thematic and essentially hummus, but these two dishes would have been a little too matchy-matchy.

Not to be put out, and still needing a fresh Spring-like veggie dip, I improvised.

Cannellini red pepper dip.

And it went over well.

 

 

Red and White Veggie Dip
comfortably serves 6 as an appetizer

1 can of cannellini beans
1/2 to 1 whole roasted red pepper (I had some jarred ones on hand, but you can roast your own if so inclined)
2 small cloves garlic, minced
2 tbsp sesame oil
1 tbsp lemon juice
1 tsp curry
1/2 tsp salt
Sesame seeds to garnish (optional, naturally)

Using a food processor, blend. Garnish with sesame seeds. In addition or as an alternative, consider garnishing with finely diced fresh red pepper (as in not roasted) in addition or as an alternative to the sesame seeds. Serve as follows.

Partial serving suggestion.

Then suddenly remember that you have some baby carrots in the fridge that might still be good. Oh, and you bought those grape tomatoes too because remember how they were on sale?

Official serving suggestion.

 

 

nutrition summary (1 serving of 6): 115 calories, 5g fat, 4g fiber; 2 Weight Watchers Points

  1. Simone (junglefrog) Said,

    This is a lovely dip and by the looks and sound of it also very healthy, which is exactly what I want…:) Great tips and love the photography!

  2. RecipeGirl Said,

    Great menu you put together there! I’m the rude one at the dinner party snapping away. However, everyone understands that this is a biz for me. Still, it’s totally rude (and awkward!!) To make up for it, I usually take lots of pictures of the guests too.

    This looks like a great dip. The sesame seeds are such a pretty addition on top too!

  3. Pearl Said,

    What a great dish!

  4. Mara @ What's For Dinner? Said,

    That looks awesome!!!! I’m going to have to try this, for sure!

  5. Amanda Said,

    Uh-oh confession time. I hate bean, dunno why but they just make me feel icky sometimes. So I’ll probably use chickpeas instead.

    And also! Hee I like the Weight Watchers points, very nice.

  6. wonders Said,

    OOh I love how your pictures come out, especially the ones with natural lighting! -=D

  7. stephchows Said,

    Mmmmmm, I made hummus and baba last week and will be posting it tomorrow. So tasty! Gotta love a good dip :)

  8. Monique Said,

    Aleta, What beautiful pictures!!! is there a way you could email me the name and model of your camera? or do you use/are professional photographer?
    Loved your site! ran into it by coincidence
    Cheers!

  9. lo Said,

    Very nice — and what a great veggie spread.
    And I’ve got to concur — the lighting is perfect for your lovely dip :)

  10. lesley Said,

    Hello Aleta

    I’ve just found your site & enjoyed eading how you started your blogs, and although I’ve been cooking for years it’s so nice to find some originality, so thank you for sharing,

  11. erin @ dessert girl Said,

    Sesame seeds make everything taste better! :-)

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