White Bean Dip

I promised some simple appetizer and spread recipes.   Here’s one of my favorites.  I like it because it’s healthy, has fibre, and is low fat and only takes about 5 minutes to make  It goes well with tortilla chips, crackers, pita bread, crostini or crackers.  I often spread it on a wrap and then top with cucumber and tomatoes for a tasty vegetarian sandwich.   If you can’t find white cannellini beans, any white bean will work.

2 – 14 oz. cans white cannellini beans – drained and rinsed
2 or 3 cloves of garlic
generous half cup of fresh cilantro
2 tablespoons lemon juice
2 tablespoons of olive oil
1/2 teaspoon of dried cumin
Optional – 1 tomato, diced fine, as garnish.

Put all the ingredients except the tomato into a food processor and pulse until everything is well blended and smooth.   To serve, put in a serving bowl and top with diced tomato.

Best if made a few hours ahead and refrigerated to allow the flavors to blend.

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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