Three White Bean Dips

from Cooking Light

Base:
1 pound dried white kidney (cannellini) beans
Water
Salt
4 cloves garlic, chopped
1/2 cup olive oil
Salt and pepper

Soak beans overnight in enough water to cover by 3 inches. Drain and place in a large sauce pan. Cover with water by 2 inches and bring to a boil over high heat. Lower heat to a simmer, cover and cook until beans are tender (1-1 1/2 hours, adding a generous tsp of salt during the last half hour of cooking). Drain and allow to cool. Can be prepared 1-2 days ahead; store covered in the fridge.) Place cooled beans in the work bowl of a food processor along with garlic. Process using pulses until well incorporated. Turn on processor and slowly drizzle oil throught he tube until smooth. Season with salt and pepper to taste. Divide the mixture into 3 serving bowls.

Sun-Dried Tomato Dip
2 oz sun-dried tomatoes, coarsely chopped
1/2 tsp minced fresh rosemary
1/4 cup chopped fresh italian parsley
Combine chopped tomatoes and one portion of base dip in processor. Process by pulsing until tomatoes well-cinorporated. Add spices.

Indian Spice Dip
1-2 tsp curry powder
1/2 tsp turmeric
Add to base bean dip and mix well.

Fiery Bean Dip
Smoked paprika or chipotle chili powder
Sprinkle spice over the top of one bowl of base dip.