White Bean & Rosemary Dip with Spicy Zucchini Chips


I’m on a bit of a cookbook binge. I’ve bought a bunch of new ones lately, and I’ve been using them at least a few times a week for new ideas. Most of my recipe inspiration in the past has been from other blogs, but there is something to be said for flipping through an actual book and making the dishes that catch your interest. What are some of your favourite cookbooks?

I’m particularly obsessed with the Thug Kitchen cookbook, and have made quite a few things from it over the past few weeks. I’m on a bit of a healthy food kick, and this book has so many unique, un-boring options (I know that isn’t a word) for delicious foods that are also super good for you.


Like this chips – and – dip combo. Different, healthy, super yummy, and really simple to throw together. I love the idea of making a few different healthy dips with a variety of veggie chips to share with friends for a movie night – so much better than your standard loaded nachos or bags of chips from the gas station down the street.


White Bean & Rosemary Dip 

Makes about 4 cups 

Adapted from Eat Like You Give a F*ck 

3 cups Cannellini or other White Beans

1/4 cup Tahini

1/4 cup Vegetable Broth or Water

3 tbsp Balsamic Vinegar

2 cloves Garlic, minced

1 tbsp Fresh Rosemary, minced

1. Add all ingredients to a food processor or blender, and puree until smooth.

2. Refrigerate for 30 minutes before serving.

Spicy Zucchini Chips 

Makes 30 – 50 chips, depending on the size of the zucchini

Adapted from Eat Like You Give a F*ck 

1 Medium Zucchini

2 tbsp All Purpose Flour

1/2 tsp Paprika

1/2 tsp Garlic Powder

Pinch of Salt

1. Heat your oven to 350 degrees. Prepare a baking sheet with parchment paper or by lightly coating with cooking spray.

2. Cut the zucchini into thin slices (a little thicker than a coin). Dry pieces with some paper towel.

3. In a small bowl, combine the flour, paprika, garlic powder, and salt. Add the zucchini to the bowl and toss to coat the pieces.

4. Lay the zucchini on the baking sheet and spray on a thin layer of cooking spray. Bake for 30 – 40 minutes, flipping every 10 minutes, until golden and crispy. Make sure you’re paying attention for the last 10 minutes, because they can get burnt pretty quickly. Serve immediately.


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