Best White Bean Dip
from kristineskitchenblog.comThis white bean dip is a delicious party appetizer or snack, served with fresh cut veggies, pita bread or pita chips. It also makes an amazing spread for sandwiches or wraps. It comes together in just minutes with ingredients you likely have on hand in your kitchen.
Servings: 6 servings
Calories: 93kcal
Ingredients
- 15 ounce can cannellini beans rinsed and drained, or other white beans
- 1 small clove garlic or ½ small clove if you're sensitive to garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- pinch of cayenne pepper
- black pepper to taste
Instructions
- Place all ingredients in the bowl of a food processor and process until smooth, scraping down the sides of the bowl as needed. Taste and adjust seasonings as desired. If it's too thick, blend in 1 tablespoon of water (or olive oil) to reach your desired consistency.15 ounce can cannellini beans, 1 small clove garlic, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, ¼ teaspoon salt, pinch of cayenne pepper, black pepper
Notes
- Storage: This dip can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
- Sometimes I double this recipe and use one can of cannellini beans and one can of chickpeas. Using half chickpeas gives this dip a thicker, more hummus-like texture. Keep in mind that you may have to blend in a tablespoon or two of water (or a bit of extra olive oil) if using chickpeas, since they have a thicker texture.
- You can blend in about 1/2 cup of Roasted Red Peppers to add natural sweetness and a subtle smoky flavor to the dip.
- You can swap the raw garlic for 4-5 cloves of Roasted Garlic for a mellower, sweeter garlic flavor.
Nutrition
Serving: 1/4 cup | Calories: 93kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Sodium: 249mg | Fiber: 3g | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 1.5mg
