White Bean and Basil Dip
An easy creamy dip packed with protein
Ingredients
- 1 1/2 cups cooked cannellini beans, drained and rinsed
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 small clove garlic
- 1/2 tsp sea salt
- freshly ground black pepper
- 2 tbsp torn fresh basil leaves
Instructions
- In a food processor, pulse the cannellini beans, olive oil, lemon juice, zest, garlic, salt and several grinds of pepper until combined.
- If the bean dip looks too thick, slowly add the water with the food processor running. Process until smooth.
- Blend in the basil
Notes
When I made this for our Garlic Harvest Event, I used bottled lemon juice (Santa Cruz Organic) and omitted the lemon zest. I did not have fresh lemons on hand. However, I always have bottled Santa Cruz Lemon Juice in my fridge.
