I’m on the treadmill a couple of weeks ago watching the Dr. Oz show — how can’t you admire a guy who’s primary mission seems to be educating his viewers to make healthier choices?! As usual, he’s identifying one food or another which can help or hurt us, should be a staple in our diet or never pass our lips, can reduce prostate cancer, increase blood circulation, help with urination, increase our libido, and on and on and on …
On this particular day he’s promoting 7 Surprising Sources of Protein. I’m Intrigued, especially when he mentions sundried tomatoes. I like sundried tomatoes, sometimes, but I don’t tend to think of them as a source of protein. With sundried tomatoes you either love them or hate them, but there’s not many walking the middle ground.
In the past I’ve used them in salads, tucked them into paninis, incorporated them in a sauces for fish and chicken, added them to frittatas — see yesterday’s instagram post on sharpcookieblog — and buried them in dips. One of the guests on his show, Jennifer Paquette, made a dip using sun-dried tomatoes which inspired me to head to the kitchen and recreate one as well.
White Bean Dip with Sundried Tomato and Feta
I love these straightforward, toss-together (ok, blend-together) recipes.
½ cup (58gm/2oz) Sundried Tomatoes, not packed in oil
1 – 15 oz can Small White Beans, like Great Northern or Navy, rinsed and drained
½ cup crumbled Feta Cheese
¼ cup Olive Oil
2 ½ – 3 Tbsp fresh Lemon Juice
1 Garlic Clove, grated using a microplane
1 tsp Kosher Salt (or more, depending on saltiness or mildness of the feta cheese)
½ tsp Ground Pepper
¼ tsp Cayenne
Blend until well combined and most of the sundried tomato has broken down and been incorporated. It’s nice if there’s some chunkier pieces left in the dip, but the majority should be finely chopped.
Taste. Add salt and pepper if needed.