White Bean Dip
Easy, creamy and delicious white bean dip makes a great appetizer for your gatherings, a healthy lunch box addition or after school snack. Ready in only 5 minutes!
Servings 2 cups
- 540 ml canned white beans about 19 ounces or 2 cups (cannellini, navy or Great Northern Beans)
- 1 small garlic clove
- 2-3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1/4 tsp salt
- pepper to taste
- 2 tbsp fresh chopped parsley
Drain and rinse the can of white beans.
Place all ingredients ((except for parsley) in the bowl of your food processor and blend until smooth or desired consistency. If the dip is dry or not creamy enough, add an extra spoonful of olive oil.
Top with freshly chopped parsley and a drizzle of olive oil.
- Serve white bean dip as an appetizer surrounded by crudités and pita crisps; as a healthy lunch box addition; after school snack or as a crostini topping.
- You can cook your own white beans instead of using canned if you prefer. Use 2/3 cup of dry white beans (which have been soaked overnight and boiled until tender) to obtain 2 cups when cooked.
- This recipe is quite basic but you can vary it according to your taste. Try different herbs such as thyme; rosemary or sage.
- If dips are not your thing, serve it as a crostini topping as shown above.
- Keep leftovers in the refrigerator for up to 3 days.
- Any variety of white beans will do including navy beans, cannellini beans or Great Northern beans.
- Please note that the nutritional information provided is for the complete recipe.
Calories: 877kcal | Carbohydrates: 118g | Protein: 40g | Fat: 30g | Saturated Fat: 4g | Sodium: 614mg | Potassium: 2496mg | Fiber: 26g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 23mg | Calcium: 405mg | Iron: 17mg