Cannellini Bean Dip
Cannellini bean dip combines garlic, rosemary, lemon, olive oil, and cannellini beans in a creamy and delicious dip that's perfect with crusty bread, crackers, pita chips, and veggies.
Servings: 4
Ingredients
- 1 15-ounce can cannellini beans drained well
- 2 tablespoons (30g) lemon juice
- 1 clove garlic
- 1 tablespoon fresh rosemary leaves
- 1/4 teaspoon cracked black pepper plus more to taste
- 1 teaspoon Diamond Crystal Kosher salt plus more to taste
- 5 tablespoons (75g) extra virgin olive oil plus more for serving
Instructions
- Place all of the ingredients into a food processor and pulse to combine.
- Taste test and season with salt to taste. If the dip is too dry, add a teaspoon of water at a time to loosen it up.
- Serve in a bowl and drizzle a bit more extra virgin olive oil on top before serving. Serve with crostini or pita. Enjoy!
Video
Notes
- Make sure to season well with salt to taste.
- Dip can be served with crusty bread, crostini, or pita chips.
- Leftovers can be saved for up to 3 days in the fridge and can be rejuvenated by whisking in a bit of olive oil before serving.
Nutrition
Calories: 229kcal | Carbohydrates: 10g | Protein: 3.6g | Fat: 21.1g | Saturated Fat: 3.1g | Sodium: 137mg | Potassium: 152mg | Fiber: 3.1g | Sugar: 0.3g | Calcium: 42mg | Iron: 1mg
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