Creamy White Bean Dip
Creamy, healthy, and made in minutes in a food processor or blender, white bean dip is a versatile snack and entertaining recipe. It's also delicious served as a savory puree under grilled chicken, meats and seafood.
Servings: 6 Yield 2 cups (or 4 as a savory puree)
Calories: 166kcal
Equipment
- Food processor or blender
Ingredients
- 2-15 ounce cans cannellini beans drained and rinsed
- 3 tablespoons extra virgin olive oil
- 3-4 tablespoons lemon juice taste and adjust
- ½ teaspoon sea salt
- 1 garlic clove finely zested, microplaned
Optional garnishes
- chopped fresh parsley, cilantro, or mint
- ground black pepper or aleppo pepper
For serving
- assorted mixed veggies such as bell peppers, zucchini, cucumber, endive leaves, snap peas, radishes, and carrots.
- crostini, crackers, or pita bread
Instructions
- Add everything to a food processor and puree, starting with 2 tablespoons of the lemon juice and adding the third if needed. Taste and adjust for salt, then add what you prefer, if anything.
Notes
If you want to cook your own beans from dried, you'll need 1 cup of dried beans, picked over, rinsed, then cooked until tender. Great northern beans and navy beans make a good swap if you can't get cannellini beans.
Nutrition
Calories: 166kcal | Carbohydrates: 22g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 499mg | Potassium: 7mg | Fiber: 7g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg