Fresh Herb and Garlic Bean Dip

This dip is the kind of thing I make when people drop by unannounced. Beans are the quiet workhorse of a lot of home kitchens, and canned ones are about as easy as food gets. Pinto, cannellini and great northern beans all mash into a soft, creamy base, and they take on herbs and garlic without fighting back. Once you have the beans in the bowl, the whole thing is a matter of minutes.

A food fact worth knowing: beans are a good source of fiber and plant protein, and they come in a huge range of colors and sizes, which is part of why dried and canned beans show up in cuisines all over the world. Rinsing canned beans under cold water is a small step that makes a real difference, since it washes off some of the packing liquid and leaves the flavor of the herbs and garlic to shine through.

On the herbs, I like to be a little bit loose. Parsley gives a clean, grassy note, chives add a gentle onion bite, and dill or mint can surprise people in the best way. If you have only one herb on hand, use it. The dip still tastes bright. Chop them fine so they spread through the beans rather than sitting in green flecks on top.

For a fresh side, pair the dip with a platter of crunchy vegetables such as cucumber rounds, sliced bell pepper, snap peas or carrot sticks. A plate of lightly salted whole grain crackers works just as well. If you are feeding a crowd, put a second bowl on the table with a squeeze of lemon and a few extra herbs and let people adjust their own. It is a relaxed way to serve, and it keeps the conversation going.

Leftovers keep well in a covered container in the fridge for a few days. The flavor mellows as it sits, so a quick stir and a fresh pinch of herbs before serving brings it back to life. I also like to spread leftover dip inside a whole wheat wrap with some shredded lettuce and sliced tomato for a quick lunch. It holds together nicely and saves you from making a second thing.

If you want a fuller spread, this goes nicely alongside Smoky Skillet Mashed Pinto Beans when you are serving a bigger group, or with Crunchy Garden Veggie Tortilla Wraps for a light lunch. For a dinner plate, the Baked Cod with Fresh Herb Sauce echoes the herbs here without repeating them exactly.