Who Says Three's A Crowd? {Trio of Bean Dips}

BUTTER BEAN & PEA DIP WITH MINT
PINTO BEAN & CORN DIP WITH CILANTRO
CANNELLINI & EDAMAME DIP WITH TARRAGON

I think  Cooks Illustrated  is one of the best cooking magazines out there, I just love it and have subscribed for years.  Great tips, awesome recipes.  In the most recent issue they "rethought bean dips" in a most excellent way.  We catered an event shortly after I read the article and featured versions of three of them at our Dip Station.  These dips were SO easy, quick, yet FABULOUS and looked so chic.... I recommend any of them but the cannellini & edamame was my personal favorite... no real surprise.... edamame... tarragon....


Without further ado....







CANNELLINI & EDAMAME DIP WITH TARRAGON
HERE'S WHAT YOU NEED:
1 TBSP minced garlic 

1/2 tsp lemon zest
2 TBSP lemon juice
1 cup edamame {with a few reserved for garnish}
1 15 oz. can cannellini {drained with liquid reserved}
1 scallion chopped {reserve a bit for garnish}
1/4 cup fresh tarragon
1 tsp kosher salt
1/3 cup plain Greek-style yogurt

HERE'S WHAT YOU DO:

Combine garlic & lemon juice and zest and allow to marry while making rest.
In your food processor combine: rinsed beans, peas, scallion, mint, salt, coriander, cayenne pepper and pulse until completely pureed {add 2-3 TBSP of the reserved liquid as processing}.

Add lemon & garlic, pulse to combine.
Add yogurt and process for 15 more seconds.
Empty into a lidded bowl and refrigerate until ready to use.  

When ready to use bring to room temperature, approximately 30 minutes prior to serving.
Top with remaining peas and scallion greens. Drizzle with a little olive oil {I used garlic infused} and VOILA!

The process is the same for the other recipes with these ingredient combinations:

BUTTER BEAN & PEA DIP WITH MINT
HERE'S WHAT YOU NEED:
1 TBSP minced garlic 

1/4 tsp lemon zest
2 TBSP lemon juice
1 cup frozen baby peas {thawed, with a few reserved for garnish}
1 15 oz. can butter beans {drained with liquid reserved}
1 scallion chopped {reserve a bit for garnish}
1/4 cup fresh mint leaves
1 tsp kosher salt
1/4 teaspoon coriander
Pinch cayenne pepper
1/4 cup plain Greek-style yogurt

PINTO BEAN & CORN DIP WITH CILANTRO
HERE'S WHAT YOU NEED:
1 TBSP minced garlic 

1/4 tsp lime zest
2 TBSP lime juice
1 cup frozen corn {thawed, with a few reserved for garnish}
1 15 oz. can pinto beans {drained with liquid reserved}
1 scallion chopped {reserve a bit for garnish}
1/4 cup fresh cilantro
1 tsp kosher salt
1/4 teaspoon cumin
Pinch chili powder
1/4 cup plain Greek-style yogurt