May 2, 2016
All the herbs in pots outside my kitchen door are well-loved and well used. I love the easy access of having them nearby so I can run out and snip mid-recipe. You don’t need a full-on veggie bed to feel like you’re cooking from the garden.
A few pots in a sunny spot, filled with a mix of potting soil and good organic compost will make a happy home for herbs. I like the look of one herb type per pot – it looks pretty, lush and guarantees you’ll have plenty to snip away. As the seasons change, I rotate what’s in each pot — it’s almost time for the dill to go out and the basil to go in.
Here, I grab a handful of dill and mint, mixing them up with pantry staples and voila! A beautiful white bean dip in minutes.
This dip is beautiful, zippy, fresh and clean. Serve alongside radishes, carrots, the first cucumbers of the season and/or some triangles of grilled pita and you’re good to go.
Try it for Mother’s Day, a crudités spread for the Kentucky Derby or just an afternoon treat with a girlfriend — Justine, I’m looking at you.
And the winner of Michelle’s book, The Touch Remedy and a new garden apron is Tina — Congratulations, Tina. May your days be stress-free and filled with time in the garden!
Note: I call this the double dip, all you need to remember is two and you won’t have to look up the recipe again. It doubles well if you’ve got a bigger group, then you would just need to remember four.
2 tablespoons fresh dill, packed
2 tablespoons fresh mint leaves, packed
2 tablespoons lemon juice
2 tablespoons olive oil
1 16 ounce can cannellini beans, rinsed
2 cloves garlic, small in size
1/2 teaspoon of sea salt
Pinch of red chili flakes
Add ingredients to the bowl of a food processor and pulse until desired consistency, feel free to add a splash of water if things seem a little thick. Serve.
