I love this dip! It’s quick, easy, and healthy! It’s certainly not lacking in flavor. You won’t miss gooey queso dip when you’re munching on this wonderfully creamy dip.
This dip is a cinch. Rinse a can of beans and some fresh herbs. Toss in the food processor with fresh lemon juice, garlic, salt and pepper. Drizzle in some olive oil and you’re done! Oh and by the way, if you’re going to eat white bean dip, you’re going to want some pita chips to go with it. Speaking of which, I have a recipe for home-made pita chips right here!
I’ve made this with flat leaf parsley and rosemary, both with delicious results. I’m sure just about any fresh herb could be subbed in and you’d get an amazing result. You can really taste the flavor of the fresh herbs, so don’t skimp on that!
Beans are a great pantry item. I always keep a variety on hand. They are cheap and versatile. Great for emergencies, like making a dip for last minute guests or eating straight from the can in the zombie apocalypse… whichever comes first.
White Bean Dip
1 (15 oz) can Cannellini Beans, drained and rinsed
2 cloves garlic
Juice from 1/2 fresh lemon
Fresh herbs (2 teaspoons chopped Rosemary, or 1/4 cup loosely packed flat leaf parsley, fresh thyme or oregano would be delicious too, or a combination of your favorites.)
1/3 cup extra virgin olive oil
Kosher salt and pepper, to taste
Place beans, garlic, lemon juice, fresh herbs, salt, and pepper in bowl of food processor. Turn on and slowly drizzle in the olive oil. Process until smooth. Scoop into a bowl and chill for at least 2 hours. Drizzle the top with a little extra olive oil and serve with freshly baked pita chips!
|No toddler was bribed in the tasting of this dip. All tasting and reactions were of her own accord.|
I know I always seem to have the same taste tester, but she seriously never stops eating. When she sees me with food, there is no stopping her. She will eat it, even if she did just eat two bananas.