White Bean Dip
A fantastic recipe to have on hand for last minute entertaining!
Servings: 2 cups
Equipment
Ingredients
- 1 medium garlic clove
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ¼ cup loosely packed fresh flat-leaf parsley
- ½ teaspoon minced fresh rosemary
- ¼ teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup Extra-virgin olive oil
Accompaniments
- Pita chips
Instructions
- In the bowl of a food processor with the blade running, drop in the garlic clove and process until minced. Scrape down the sides of the bowl. Add the beans, parsley, rosemary, oregano, salt, pepper and lemon juice and pulse until coarsely chopped. Scrape down the sides of the bowl again. With the machine running, gradually mix in the olive oil and process until the mixture is creamy. Season to taste. Transfer the bean dip to a small bowl and serve with pita chips. (The bean dip can be made up to one day ahead, covered and stored in the refrigerator. Allow the dip to come to room temperature before serving.) Enjoy!
Notes
Nutritional value does not include pita chips.
Nutrition
Calories: 491kcal | Carbohydrates: 47g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 597mg | Potassium: 1035mg | Fiber: 11g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 16mg | Calcium: 175mg | Iron: 7mg
