White Bean Dip
The ultimate comfort food for gatherings, this White Bean Dip is creamy, healthy, and bursting with flavor. It's perfect for snacking or as a light appetizer. Make it tonight for an easy crowd-pleaser!
Equipment
- Food Processor
- Chef's Knife
- Blender
Ingredients
- 1½ cups cooked cannellini beans drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1 small garlic clove
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 to 4 tablespoons water if needed
- 2 tablespoons torn fresh basil leaves
- 2 teaspoons chopped fresh rosemary leaves
Instructions
- In a food processor, combine the cooked cannellini beans, extra-virgin olive oil, lemon juice, lemon zest, garlic, sea salt, and several grinds of black pepper. Pulse until the mixture is well combined but still slightly chunky.
- If you find the dip is too thick for your liking, gradually add water while the food processor is running. This will help achieve a smoother consistency without making it too watery.
- Once you’ve reached the desired consistency, taste the dip and adjust the seasoning if necessary.
- Next, add the torn basil leaves and chopped rosemary into the mixture. Pulse a couple of times to incorporate them without over-processing.
- Once everything is well mixed, transfer the dip to a serving bowl. I like to drizzle a bit of extra olive oil on top for added flavor and presentation.
- Serve your White Bean Dip with an assortment of fresh vegetables like cucumbers, carrots, and bell peppers, or warm pita bread cut into wedges.
Notes
Store leftover dip in an airtight container in the fridge for up to five days. It actually tastes better the next day as the flavors meld!