Beany Bikini Dip
A guest recipe by Dan Pelosi from his new cookbook "Let's Party"
As a young recipe writer, NYT is the holy grail of online recipe publishing. Whenever someone even remotely associated with them reaches out to me it’s very much a pinch me moment. When Dan Pelosi’s team reached out about his new cookbook “Let’s Party” I was THRILLED. If you’re a NYT recipe fan like me you’ve probably come across one of Dan Pelosi’s recipes. His one pot pasta dishes and famous tortellini soup are iconic. His new book is centered around 16 different dinner party menus. If you’re planning a party it takes the work out of figuring out what to cook. The recipes are bright and fabulous with gorgeous photography.
This sneak peek recipe from his book is a bright pink beet bean dip. It’s packed with fiber, looks gorgeous on a tablescape, and is deliciously creamy.
Make Ahead: The dip can be refrigerated in an airtight container for up to 3 days; garnish just before serving. Makes about 6 servings.
Ingredients
1 small red beet, trimmed and scrubbed
1/2 cup plain full-fat Greek yogurt
1 (15.5-ounce) can cannellini beans, drained and rinsed
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 garlic clove, grated
Kosher salt and freshly ground black pepper
Chopped pistachios, for serving
Extra-virgin olive oil, for serving
Instructions
1. Preheat the oven to 450°F.
2. Tightly wrap the beet in foil. Set on a rimmed sheet pan and bake for 45 to 50 minutes until a knife easily slides in and out. Unwrap the beet and let cool until easy to handle. Rub with paper towels to peel the skin off and then roughly chop.
3. In a food processor, combine the roasted beet, yogurt, cannellini beans, lemon juice, vinegar, garlic, and a good pinch each of salt and pepper. Process, stopping to scrape down the sides as needed, until combined and smooth, 1 to 2 minutes. Taste for seasoning and add more salt and pepper as needed.
4. Transfer to a medium bowl, smoothing into a mostly even layer with some peaks and valleys. Garnish with chopped pistachios, more black pepper, and a drizzle of olive oil before serving.
WHAT TO DIP IN IT: Crudités, toasted baguette slices, or pitas.
OTHER USES: Sandwich spread, roasted or grilled meats and vegetables
Macros per serving below are based on recipe yielding about 6 servings
