Perhaps in anticipation of the upcoming holiday season, a few months back I became focused on eating a delicious white bean dip. I didn't have parsley on hand to make my standard white bean dip, so I checked on CooksIllustrated.com and found a white bean spread that they recommend using on bruschetta. The white bean spread is paired with arugula, balsamic and red onions, but because I was trying to stick to ingredients on hand, I decided to just make (and eat) the spread without those accompaniments.
The dip/spread turned out wonderfully - very flavorful and incredibly simple to make. I ate the dip with pita chips and toast, which was a fine (could be improved upon) pairing. I will definitely be making this dip again.