Sunday, December 27, 2009

Garlic/Tarragon White Bean Spread

When you have a family dinner on Christmas Eve, and you're invite your friends over during the afternoon to have wine, cheese, charcuterie, and dips. And if you're not me and don't do that now...start. It's a blast.

Me mate Carl, Tina who doesn't have a burger named after her, and Smiling Wendy-Doll came over right when Seester and Broder-in-Law arrived with nephew Gus (the 95-pound Velcroberman Lap Dog). We chatted and ate and drank for a couple hours and had a grand time.

There was Jahrlsberg; a mild, soft cow's milk, and a semi-soft sheep's mild with crushed red pepper. There was a picante wet salami and a peppered dry salami. There was curried pea dip, which is the bee's knees.

And then there was the white bean spread. I just wanted to make sure there were options. And I didn't have veggies.

Have no fears. I had a pantry, tarragon for the main course, and some of the world's strongest pre-peeled garlic.

And I had a food processor.

For a LARGE party...

Garlic/Tarragon White Bean Spread

2 small cans Great Northern Beans
1 small can Garbanzo Beans
1 small can large butter beans
6-8 large cloves garlic, minced
3 T fresh tarragon, chopped
2 t kosher salt
1 t fresh cracked black pepper
4 T olive oil

Simple is the theme this holiday. Put it all in a food processor and blend until smooth. You ca garnish with a bit of shredded fresh tarragon too. I went sea salt pita crisps for dipping. Vegetable, especially peppers, carrots, and celery, would be good options too.

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