While the “official” start to summer is less than a week away, I’ve been feeling those summertime vibes for some time now. It’s another scorcher of a day here in Saskatoon, and with a house that lacks air conditioning, finding meals to cook without generating any heat inside the house is a huge deal for me. Heck, even when I boil the tea kettle, my thermostat goes up by half a degree! Gotta love old houses and the sweat boxes they truly are. Oh what I wouldn’t give for a finished basement and/or the hum of air conditioning right now. Alas, I’ve sweltered in the summer for well over a decade here, and I am more or less used to it. Doesn’t mean I won’t whine about it from time to time!
This heat means I get to be creative in the kitchen, whipping up good eats without the oven or stove top. Sure, I can barbecue, and I do, but I also love having delicious dips, spreads and fresh veg on hand for super quick and light meals. This Herby White Bean and Feta dip is super good - especially with fresh herbs snipped just outside my back door. I love this little kitchen garden of mine! The herbs, along with canned white kidney beans or cannellini beans, feta cheese, Greek yogurt (I like the full fat stuff), olive oil, and lemon juice get blitzed and blended in a food processor until smooth. This takes like 10 minutes, and before you know it, you’re spreading this light and creamy dip on crostini or crackers and having a mighty fine snack.
This light and creamy dip is perfect for summer noshing. Full of flavour, thanks to the feta, you can add whatever fresh herbs you like, though dill, chives and mint are surefire winners. This dip is nutritious and delicious, and it’s best served with crostini (or crackers) and fresh, seasonal vegetables. Can be packed along on a picnic or camping trip, too.
Makes: 2 1/2 cups
Prep time: 5 minutes
Cooking time: 10 minutes
1 (540 mL/19 oz) can white kidney beans or cannellini beans, rinsed and drained
200 g feta cheese, crumbled
1/4 cup plain Greek yogurt
juice of 1 lemon
3 Tbsp roughly chopped herbs such as dill, chives, mint or all three
2 Tbsp extra virgin olive oil, plus more for drizzling
2 garlic cloves, smashed
salt and pepper to taste
1. In the bowl of a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, scraping down the bowl from time to time. Season to taste with salt and pepper. Scrape into a shallow bowl and drizzle with olive oil. Garnish with fresh herbs, if you like. Will keep refrigerated for up to 2 days.