May 30, 2014

Spicy White Bean Dip (AKA Kickass Dip)




I'm digging the governor of Minnesota. He gets things done. Scion of a local wealthy family, hockey player, Yale educated, once married to a Rockefeller, had and lost a previous public office, stint at farming, recovering alcoholic. He's funny looking, completely lacking in charm and doesn't care about whether or not he's "likeable". He speaks straight, is whip smart, sticks to his positions, isn't afraid of anyone, isn't a bully, is proud of his sons and mourns his dogs who passed a few years ago. I love this guy. I don't know how the hell he ever got elected but I'm glad he did.

I was reading about him in the newspaper as I tucked into this INCREDIBLE curry/spicy dip I made off the Lady & Pups blog. The article talks about how he's insisting the state get rid of stupid laws like the one requiring the agriculture commissioner to personally hunt down any wild boars running loose in Minneapolis. That would be this guy:






Think he's up to the task?

He might be after a bowl of this hot dip. It's really spicy—the olive oil on top is infused with lots of cayenne and cumin.  So good—I ate about half the bowl while I caught up on the news. A great recipe from the crazy and inventive blog written by Mandy Lee of Lady & Pups



Spicy White Bean Dip (AKA Kickass Dip)


1 small onion 
1/4 cup olive oil
4 small cloves garlic, minced
3 tablespoons tomato paste
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon pepper
1 can cannellini beans
1/4 cup plain Greek yogurt

1. Slice onion thinly and add to heavy saucepan with garlic, tomato paste, curry cumin, salt, pepper and olive oil. Saute over medium heat, stirring frequently until onions are soft, 7-10 minutes. Drain beans and add to pan. Cook for another few minutes. Put into a blender along with yogurt and process until smooth. Pour into a shallow bowl and top with hot spicy oil. Serve warm with fresh bread or raw vegetables. 

Spicy oil
1/4 cup olive oil
3/4-1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

1. Put all ingredients into a small saucepan and boil for 15 seconds. Remove from heat and pour over dip. 

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