We’re slowly making our way through the appetizer recipes in the Columbia Restaurant Cookbook and they’re definitely interesting, and pretty good as well. To make this one, first we had to make some Potaje de Barganzos, or Bean Soup, again. We didn’t use all of it in the dip recipe, so we were able to have it for lunch a few times.

To turn it into dip, we pureed the soup, added some olive oil, cooked it until thick, and then garnished with hard-boiled egg and parsley and served with Melba toast.