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Transportable Treats

August 30, 2010

Last night, I won my Emmy pool. Granted, I only guessed four out of 11 categories right, but some of the winners were so surprising (Archie Panjabi, what?) that four is respectable. And hey, I won a drink, so no complaints here.

But the real star of the Emmys — other than Jane Lynch, with her love for Buddhists and her fabulous amethyst dress — was the white bean and roasted red pepper dip Keith and I made, along with homemade pita chips. Sadly, I was too busy lamenting Glenn Close’s loss to Kyra Sedgwick to take pictures.

The dip is easy to make and great to bring to a potluck or picnic, if you’re planning to celebrate the last real weekend of summer (tear, tear). The recipe is from smitten kitchen, a food blog that I’ve recently become obsessed with and now read for leisure on my phone, the way most people read Huffington Post. No, I don’t have any friends.

But if you blend a 28-ounce can of navy or cannellini beans with a small jar of roasted red peppers, 3 ounces of cream cheese or goat cheese, two cloves of garlic, the juice of one lemon, salt, pepper and a little olive oil, you might find yourself with a lot of new friends.

And if you preheat the oven to 350˚F, cut pita into wedges, spread them out on a baking sheet, drizzle with olive oil and a little sea salt, bake for 20 minutes and then serve your homemade pita chips along with your dip, I guarantee you’ll be the most popular person you know.

Other easy party pleasers: the chickpea and olive salad (we made this yesterday, but forgot it was in the fridge oops) and the mango and black bean sal-salad. You could also peel and dice a cucumber and mix it with 8 ounces of plain yogurt (Greek if you like your dips extra creamy), the juice of half a lemon and a sprinkle of salt, ground cumin and cayenne to make an easy raita, which is really popular at Indian barbecues.

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