Sunday, September 14, 2008

Potluck Offering

My family is large, and so when we all get together, there is tons of food. I thought that I would be different and bring a bean and olive spread, but alas, I arrived at the potluck and there were already five other spreads. There was salmon dip, guacamole, clam dip, french onion dip, and some other odd looking thing. I didn't taste that one.

Here I was thinking I was going to be creative, but noooooo. Oh well. I thought my spread was delicious, and probably the only one there that was light.

This was easy to assemble and the ingredients are probably ones that you have on hand, except maybe the Kalamata olives. All you is pop the items into a food processor and voila! Bean olive thingy. I brought whole wheat crackers and they were the perfect addition to the dip. Guess what? I still have tons left over. I plan on using the spread on sandwiches, and on the leftover crackers.

So, the next time I go to a potluck, remind me to see if there are other people bringing dips. Please?

Provencal Olive Spread
from: Cooking Light June 2005

2 cans (15.5 oz) Great Northern beans or other white beans, drained and rinsed
1 teaspoon fennel seeds
4 teaspoons capers
4 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
16 Kalamata olives, pitted

* Place all ingredients in a food processor; process until smooth.