In last week’s Foodball, Smoked Cheddar Jalapeño Crisps, we discussed how important it is to still make an effort for these rough few weeks of the football season. Sure, anyone can care about the buffet they make for September tailgating and the playoffs, but a true fan still puts in the time to make a dip in the dead of December. If you’re going to watch Washington-Atlanta or Buffalo-Jacksonville, you may as well have a good snack to offset your suffering.
But because it’s the middle of December, we’re also in peak cookie and candy season. You need a dip that’s tasty but not too heavy. White beans? High in fiber and iron with a pretty respectable amount of calcium. Greek yogurt packs protein, vitamin B12 and even more calcium. A dip that is rich without being too heavy, because you want to leave room for cookies.
Zesty Za’atar White Bean Dip
I’ve already sung the praises of za’atar earlier this season when I posted the recipe for Grilled Za’atar Chicken Pitas, and I wanted to give everyone a second recipe to use the beautifully earthy, smoky spice mixture in so you didn’t feel bought all this za’atar then didn’t know what else to do with it. I hate when a recipe calls for say, machalepi or fenugreek but then doesn’t suggest what else I could use those ingredients in. After I posted how to make Chicken Tikka Masala Wraps, I posted a recipe for Garam Masala Dip to inspire readers to find their own ways to use up the rest of their garam masala. So if you ever see me list an ingredient you don’t think you will use often, especially an unusual or expensive item, don’t hesitate to ask me what else you can put it in while creating in your own kitchen.
Unless you’re Tony Dungy. That Sunday night secret ingredient nonsense gives us nothing but leftover Peyton Manning, which frankly is pretty bland. This dip’s secret ingredient is peperoncini. Gives you a little extra kick (unlike Vanderjagt).
You will need:
15 ounces white beans, drained
7 ounces plain Greek yogurt, approximately 1 cup (low fat or fat free works fine)
2 tablespoons za’atar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup kalamata olives, drained and roughly chopped
1/2 cup sliced peperoncini, drained and roughly chopped
Pita chips, tortilla chips or crudités for serving
In a food processor or a blender, puree together the white beans, Greek yogurt, za’atar, lemon juice, lemon zest, salt and pepper. Once at the desired consistency, remove the mixture from the food processor and put in a bowl. Fold in the chopped peperoncini and olives until throughly combined. Cover and refrigerate for at least an hour.
Serve with your favorite dipping item. Personally, I like multigrain tortilla chips with this dip, but baked pita chips seasoned with even more za’atar are excellent with this savory dip.