The last party of the Season

The holiday season is not over until my friend Susan has her "after the holidays" party. There's always lots of good food, drink and great friends.

 Susan and her hand made pasta that she served at the party

 Antipasto dish

 Smoked salmon

Bread basket

This year, my contribution to the party was a Cannellini Bean dip, finished with zaatar, olive oil, toasted pine nuts, and a generous sprinkle of chopped parsley.

 Cannellini bean dip served with raw veggies for dipping.

It was a hit at the party and here's how you can make it:

Cannellini bean dip recipe

2 14 oz. cans of cannellini beans

zest of one lemon

juice of one lemon

3 large garlic cloves

1/2 cup of Greek extra virgin olive oil

For finishing

2 tablespoons Zaatar

1/4 cup toasted pignoli nuts

drizzle of olive oil

2 tablespoons chopped parsley

Directions:

Drain beans from their liquid and place in the bowl of your food processor. Add the chopped garlic and lemon juice. Process until the beans are very smooth. Add olive oil and keep processing until the dip becomes fluffy and smooth. Add the lemon zest and process for another 30 seconds. Taste the dip and add more olive oil if you want. 

To finish dip, place the prepared dip an a shallow bowl.

Sprinkle the Zaatar over, add the pignole nuts and drizzle with olive oil to taste. Sprinkle with parsley and serve with vegetables or crackers.







I brought some thyme rusks to serve.

Enjoy!

Maria