This post has been sponsored by Pressels. All opinions expressed are my own.
Spice up your Springtime board with this Rosemary and Garlic Cannellini Dip and Roasted Jalapeno Guacamole!
There is security in the familiar. Change presents a challenge, whereas staying within the lines of the tried and true is easy and safe. Besides, things last for a reason, and we like what we like. After all, we’re told “Don’t fix what isn’t broken.” We’re asked, “Why reinvent the wheel?” We’re warned against “Rocking the boat.”
While I’ve talked a lot about ‘tradition’ and my fondness of classicalism, there is no denying that variety is one of life’s great spiritual refreshments.
With that said, I was planning a simple get together with a couple of friends – just an afternoon spent out on the porch in the crisp spring air. While I was planning on keeping things ‘maximally easy,’ with maybe my favorite brand of jarred salsa, or a deli-style three bean or black bean salad. Yet, I just couldn’t help feeling like any of those options were just a tad too familiar, or even a bit on the predictable side. Instead, I needed to add a final ingredient to the mix – variety.
Naturally, that where today’s dips come in – Rosemary and Garlic Cannellini Dip, alongside a Roasted Jalapeno Guacamole.
However, once my dips were prepared, I decided on also throwing a bit of a curve ball into ‘what’ we would be dipping. Rather than the usual and predictable chips, I decided on ‘Pressels’ – “Pressed Pretzels.” These pretzels that have been flattened out for extra crunch and to facilitate dipping. Since they come in several flavors, including ‘Everything,’ ‘Sesame,’ ‘Sriracha,’ and ‘Sea Salt,’ there’s a Pressel for every occasion and palate. Baked, never fried, vegan, trans-fat free, and Non-GMO Project Verified, these are a better-for-you alternative to the standard pretzel or chip.
Now, to prep the Rosemary and Garlic Cannellini Dip, we begin by setting a head of garlic in a small frying pan, turning the heat on medium, and letting the garlic’s skin char slightly. Note that the garlic is set in the pan dry, without oil, and with its skin or husk intact.
After letting the garlic cool, pop I out of the skin, and combine it with the ingredients listed below in a food processor and process until it reaches a creamy consistency. Then taste and adjust the seasonings to your preference. Serve with a drizzle of olive oil and a dusting of freshly ground black pepper for garnish.
For the Guacamole and Jalapeno Dip, we begin by placing a jalapeno, the shallots, and garlic in a dry cast iron frying pan, and letting the garlic skin char slightly. Then remove the shallots from their skin, pop the garlic from its skin, and de-seed the jalapeno.
From there, place the shallots, cilantro, garlic, jalapeno, fresh lime juice, salt, black pepper, olive oil, and the avocados in the food processor and processor to a smooth consistency. Again, taste for seasonings and adjust to your preference.
Serve alongside the Pressels, and you’re good to go. To order a few bags for yourself, visit the Pressels website!
Enjoy with Love!