I just spent a magical day at Sharbot Lake, hosted by my sister Marilyn and her husband Brian. Our long-lost cousin "Big Barb" (I am Little Barb) and her husband Rick were visiting on a welcome trip from B.C. Here's the requested recipe for the tri-veggie dip. Easily manipulated according to what's in your pantry.
Colorful Vegetarian Pâté -from Canadian Summer Living 2014
1 can white kidney beans, drained and rinsed
1 tsp lemon juice
1/4 c olive oil
1/4 tsp cumin and pepper
1 pkg light cream cheese, softened
3/4 c chopped, drained roasted red peppers
2cups lightly packed basil leaves
1/4 c pine nuts
2 cloves garlic
1/2 c grated Parmesan cheese
In a food processor, blend kidney beans. Add lemon juice, 1 tsp oil, cumin and pepper. Whiz till smooth. Spoon into plastic-wrapped 1.5 L loaf pan and refrigerate.
In a food processor, purée cream cheese with red pepper until smooth. Spread over bean layer. Refrigerate.
In a food processor, pulse together basil, pine nuts and garlic. With machine running, gradually add remaining olive oil and process to a coarse paste. Pulse in Parmesan cheese. Spread over red pepper layer.
Cover and refrigerate up to two days. Garnish with fresh herbs. Serve with crackers, pitas.
Notes: Totally substitute with what's in your pantry. Chick peas for kidney beans. I used basil and cilantro. Folks thought the red pepper layer was salmon. Not a bad thought.
This is soft like a dip.
We didn't invert as I wanted the pesto on top. Treasa and I teamed it up and slid the plastic out.