I’m really trying to use what we have and that generally changes as the weather warms because of the herbs we’ve grown before come back. And sometimes come back bigger and leafier. This is the case for oregano that I weirdly seem to only use dried. I’m known to dump it onto pizza, something I remember my brother doing when Mom would make Chef Boyardee boxed pizza kits. I believe I got used to the flavor (and the same for when Mom began to drop dried red pepper onto pizza and it always landed on the pieces the rest of us were going to take).

This year we have so much oregano though, I knew I had figure out a way to use it and I thought a dip might be good. As with the basil dip I posted some months ago, I wondered if this was something people did so I Googled it. Not this time– I just thought I’d make it and let the oregano fall where it would.

I took my usual dip recipe and substituted the oregano where I might have used basil or parsley. I recommend some sort of white bean– Great Northern is my favorite but others will work. And I also add nuts, usually walnuts. When we’re at the bottom of our “nut canister” I keep the broken pieces and crumbs in another container and use them for dips. They lend a nutty (haha) flavor as well as extra nutrients.

When we have ingredients already growing in the garden or backyard, those are opportunities to expand our meal ideas and inspire us. Take advantage of it!

Oregano Dip

1 can Great Northern Beans, partially drained (do not drain the whole can– save some liquid or the dip will be too dry)

1/2 cup olive oil

1/2 to 1 cup walnuts or another nut

garlic, salt, and cumin, as desired

hot sauce if you’d like a kick

Place it all in the food processor and spin until your desired consistency. We like ours a little chunky.