Coconut Milk + Citrus White Bean Spread.
Let’s call this… lunch in a hurry.
Because if you could see the state of my house right now you’d probably cry.
I’ve been playing single lady for two days and when this happens… I don’t clean up after myself. Ever.
I make fast and furious meals, if they can even be called such, so I can hurry back to my Felicity marathon. I peel the labels off of wine bottles while I’m drinking glasses and think about making pretty collages with them even though I don’t have a crafty bone in my body. So I just drink more wine and peel more labels.
I experiment with extra-glittery eye shadow and wonder when I became too old to wear my prized Urban Decay Uzi or streak my underlashes with hot pink liner. I light about 67 candles and really, really, REALLY blast my Taylor Dayne Pandora station until I’ve sufficiently had enough of Whitney Houston. Which, let’s be honest – is never.
I get sort of depressed that my husband will actually be home when The Vow comes out in theaters because if he wasn’t, I would use that as a perfectly good excuse to drop everything I’m doing in the middle of the afternoon and go see it by myself with about 8 million snacks. I love snacks.
I make blanket forts on the couch and research random celebrity lives on wikipedia and buy 16 magazines in one day because I feel like I’m on vacation and then read them while I eat dip for dinner.
It’s true… it’s a problem. An excellent one.
Oh I also eat a lot of pickles and olives. I don’t know. It’s just a thing I do.
I need to talk about coconut milk. I am a girl possessed. And a girl obsessed.
It’s no secret that I’ve always adored all things coconut, but lately we’ve been going through can after can after can after can after… yeah. And I only use a cup or so at a time, or maybe even less, so I’m left with all these stupid half-open cans of coconut milk in my fridge. Which is an awesome problem to have, if you are handy and creative and not wasteful.
Unfortunately, I am none of those things. After throwing out three perfectly full-but-now-gross cans last week (frown), I’d had enough.
Besides wanting to slather it all over my body and take a coconut milk bath, I constantly want to ingest it. I mean… I love it in EVERYTHING. Even vegetables. So weird. I know. I know you guys!
Is this weird?
I just know that’s what you’re thinking. Beans and garlic and citrus and coconut milk? I haven’t been smoking a thing, I swear. But I uh, HAVE been putting coconut milk in just about everything.
You probably shouldn’t combine it with the pickles and olives. You know… FYI.
This dip is creamy from the coconut milk and caramely from the garlic and a little refreshing from the citrus and perfect spread on an entire box of crackers for your lunch or dinner, with a side of apples and peanut butter and some chunks of cheese. And it’s allll yours. Do the darn thing.
- 1 can, (15 oz) cannellini beans, drained and rinsed
- 1 bulb of roasted garlic
- zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- 1/4-1/3 cup canned light coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Add beans and roasted garlic to a food processor and pulse then process until combined and smooth. Add in orange juice and zest, pulsing to combine, then with the processor on stream in coconut milk. Season with salt and pepper, then taste and add additional salt or coconut milk if desired. Top with green onions or anything else delicious you like. Serve immediately. Can be stored in the fridge for 2-3 days.
Done being weird.