Mediterranean White Bean Dip

  • Prep: 30 min
  • Cook: 00 min
  • Total: 30 min
  • Servings: 5

Ingredients (8)

  • 15 oz. can of cannellini beans, drained and rinsed
  • 2 cloves garlic, minced fine
  • 2 tbsp. lemon juice
  • ½ tbsp. salt
  • ¼ cup Italian parsley leaves
  • ground pepper to taste
  • olive oil for drizzling (to taste)

Steps (4)

  • Step 1
    Open the can of beans and drain into a colander. Rinse the beans under running water and set aside to drain while you gather the rest of the ingredients.
  • Step 2
    Place the beans, dressing, garlic lemon juice, salt and parsley in the work bowl of a food processor. Pulse until the mixture is creamy. Adjust the seasoning with salt and pepper, to taste. Transfer the bean puree to a small bowl. For a nice presentation, top the dip with a drizzle of olive oil and some additional chopped parsley.
  • Step 3
    Refrigerate or discard dip within two hours of preparation.
  • Step 4
    TIP: You can also serve this dip with baked pita triangles. Cut a package of pita into the small triangles. Brush the triangles on both sides with olive oil. Arrange the triangles on a baking sheet and sprinkle with salt. Bake at 400°F in the oven for 10–15 minutes. Flip the triangles over halfway through their baking time.
  • For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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