White Bean Dip
Cookbook
Page 139
Course: Spreads
Ingredients:
- 1 1/2 cups cooked cannellini or navy beans (or one 14 ounce can drained and rinsed)
- 1 large or 2 medium garlic cloves
- 3 Tablespoons Flaxseed or olive oil
- 1/2 tsp. sea salt or to taste
- freshly ground black pepper to taste
- 1/3 cup chopped fresh parsley
- 1 tsp. fresh minced dill weed or 1/2 tsp dried (optional)
- Up to 3 Tablespoons filtered water (to thin dip as desired)
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This dip couldn't be any simpler. Just throw four or five ingredients into the food processor and Bam! A yummy, thick, garlicky dip. I recently made a slightly different version of this recipe that had lemon in it and wasn't sure this was going to be as good without it but the fresh parsley added a nice freshness. I really like both versions.