White bean dip

I know, this is not exactly a main course. But I eat it as dinner and call it a night. Because really, when you need to decompress (read: having a whole bottle of wine to yourself), this is all you need to eat (along with crackers or veggies, of course).  Sometimes, I am literally a couch potato at its finest. 

Speaking of couch, what fall TV shows are you obsessed with right now? I'm not entirely sure how to survive one whole year without Eric and Alcide and desperately need a few rebounds to fill my time... 

White Bean Dip 
Makes about 3-4 servings as appetizer
Adapted from Giada De Laurentiis for Food Network

1 can of cannellini beans, half drained

1 small clove of garlic

Juice of half a lemon

A few sprigs of parsley, stems removed

Salt

Pepper

Olive oil

Pour beans and some of the liquid into blender. Add lemon juice, garlic, parsley, a little bit of salt and pepper. Pulse and blend, adding olive oil 1 tsp at a time until you reach the desired consistency. Let sit for an hour to let flavors develop. Serve with chips, veggies, or pita bread.