This creamy White Bean and Parmesan Dip, which combines cannellini beans, olive oil, lemon, and Parmigiano-Reggiano, is ultra-easy to make and tastes super luxurious.
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I think any happy hour spread should feature some form of dip. Served with veggies, pita bread, or chips, dips are versatile and always popular. My go-to dip is hummus (I always have it in the fridge!) but sometimes I like to switch things up. This White Bean and Parmesan Dip pulls my Italian-loving heartstrings. A combination of creamy cannellini beans, peppery olive oil, piquant garlic, zesty lemon, and a generous amount of Parmigiano-Reggiano, it’s ultra-easy to make (just whirl everything in the food processor and you’re done!) yet tastes super luxurious. You can serve it with any and all dipping vehicles, or spread it over croutons and top it with chunks of top-quality canned tuna or sardines for a quick canapé.
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My cookbook, French Appetizers, is a collection of fresh, modern, and versatile French-inspired recipes that are perfect to serve when you host happy hour, gatherings with friends, or a casual evening meal. In the book, you’ll find:
> Basic dips and condiments
> Small bites and elegant verrines
> Savory cakes and tarts
> Breads, sandwiches, and toasts
> Sweet bites and drinks
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