White Bean Dip

This spread is a nice alternative to hummus.  When you season it with typical “Italian” flavors, it makes it a great appetizer to an Italian meal.  

INGREDIENTS

  • 1 – 15 oz. can canellini (white) beans, drained and rinsed
  • 1/4 cup olive oil (plus a bit for drizzling)
  • 2 tbsp fresh lemon juice
  • 1/4 cup loosely packed flat leafed parsley, or 3/4 tbsp dried parsley
  • 1 tsp dried oregano
  • Pinch of dried rosemary (optional: tastes great without it, too)
  • 2 cloves of garlic, pressed (you can also used roasted garlic puree)
  • Salt and pepper to taste

HOW TO MAKE IT

  • Combine all of the ingredients in a food processor
  • Pulse about 5 or 6 times – you want it to be smooth, but not totally smooth – it’s nice to have a little chunk in this dip (if you prefer a totally smooth dip, just process until smooth)

Serving Options…

    • Serve with pita chips (I like to serve this with Stacy’s Parmesan Garlic and Herb pita chips) and fresh veggies, or
    • Serve on top of slices of toasted french baguette brushed with olive oil
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