Whipped White Bean and Horseradish Dip
Horseradish is usually a condiment you spoon next to something. Here it’s the whole point. Canned cannellini beans blend into a dip as smooth as hummus but lighter and less earthy, and a third of a cup of prepared horseradish gives it a sharp lift that fades fast enough to make you go back for another chip. A whole peeled lemon goes into the blender, flesh and pith together, which does what tahini does in hummus: rounds out the body and keeps the acid from tasting thin. Olive oil is optional. Skip it and the dip is leaner and hotter; add it and it turns silky. It comes together in about ten minutes, holds a week in the fridge, and travels well, which makes it useful at a party where the third hummus of the evening has already shown up. Serve with sliced vegetables, crackers, or torn chewy bread.
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