Tuesday, November 10, 2009
Black Bean and Sun-Dried Tomato Dip
Spread #3 prepared for my guests (along with hummus, tapenade, and mysterious spread #4), the Black Bean and Sun-Dried Tomato Dip (page 13), was a delightful surprise. Honestly, I decided to throw it together simply because I was going for a sort-of Mediterranean thing and I had the ingredients. Thank the entire Greek pantheon I did! My four guests all adored it; their only complaint was that I hadn't made more. This one disappeared the fastest and no one could stop praising it.
The delectable tartness of the olive oil-packed tomatoes is what really makes this spread shine. I used basil (given the choice between that and marjoram, simply because I had it) and fresh parsley snipped off of Patrick (that's right, I've named my parsley plant; wait 'til you meet Barnaby and the rest). The balsamic vinegar was a white Italian variety.
I will be making this again, repeatedly. Repeatedly, I say!
- - Ulpia, always ready to spread the beany love - -