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.

Springtime Dips featuring Pressels

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Author: Living the Gourmet
Total Time: 20 minutes
Yield: 2 dips 1x

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Ingredients

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For the Rosemary and Garlic Cannellini Dip:

2 (15.5 oz.) cans of cannellini beans
1 head of garlic - grilled
3 - 4 sprigs of rosemary
Juice of 1 lemon
Zest of 1 lemon
1 tbs. honey
1/4 tsp. red pepper flakes
Dashes of sea salt
Dashes of fresh ground black pepper
4 tbs. olive oil

For the Roasted Jalapeno Guacamole:

3 avocados
1 head of garlic
1 jalapeno
Juice of 1/2 fresh lime
1 shallot
1/4 cup of fresh cilantro
Dashes of fresh sea salt
Dashes of fresh ground black pepper
3 tbs. olive oil

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Instructions

For the Rosemary and Garlic Cannellini Dip:

Place a head of garlic in the skin a small dry frying pan and let the skin become slightly charred. Allow the garlic to cool a bit then pop it out of its skin.
Combine all of the ingredients for the dip in a food processor and process to a creamy consistency.
Taste for seasonings.
Serve with a drizzle of olive oil and fresh ground black pepper.

For the Roasted Jalapeno Guacamole:

Place the jalapeño, shallot and head of garlic in a small dry frying pan and allow the garlic to become slightly charred.
Let the jalapeño, shallot and garlic cool and remove the skin from the shallot and pop the garlic out of its skin. Remove the seeds from the jalapeno.
Place the shallot, cilantro, garlic, jalapeño and avocados in the food processor along with the lime juice, salt, black pepper and olive oil.
Give a few good chops to achieve a smooth consistency.
Taste for seasonings.

Prep Time: 12 minutes
Cook Time: 8 minutes

Nutrition

Serving Size: 1

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Serve alongside the Pressels, and you’re good to go!

Enjoy with Love!

Springtime Dips featuring Pressels