Food & Drinks

Cannellini Bean Dip with Basil


Cannellini Bean Dip  with Basil

Serve t his creamy dip wit h crunchy fresh veget ables, or spread over glut en-free flat breads or crackers, namely
Herbed Parmesan Crackers. It ’s also a fine t opping for baked pot at oes.

MAKES    ABOUT    11/4    CUPS,    TO    SERVE    5    TO    6

  • 1    (15-ounce)    can    cannellini    or    other    white    beans,    rinsed    and    drained
  • 2    tablespoons    extra-virgin    olive    oil
  • 1    to    2    tablespoons    fresh    lemon    juice,    or    more,    to    taste
  • 2    to    3    cloves    garlic,    finely    chopped
  • 1/4    teaspoon    coarse    salt,    or    to    taste
  • 1/4    cup    finely    chopped    fresh    basil
  • Paprika    (optional)

In a food processor fitted with the knife blade, process the beans, oil, lemon juice, garlic, and salt
until smooth and pureed. Transfer to a small bowl and add the basil, stirring well to combine.
Sprinkle with the paprika, if using, and serve at room temperature. Dip can be stored in the
refrigerator, covered, up to 3 days before returning to room temperature and serving.

PER SERVING (per 1/4 cup, or 1/5 of recipe): Calories 126; Prot ein 5g; Tot al Fat 6g; Sat Fat 1g; Cholest erol 0mg;
Carbohydrat e 14g; Diet ary Fiber 3g; Sodium 98mg


For Cannellini Bean Dip with Parsley and Red Onion, replace the basil with finely chopped fresh flatleaf
parsley and garnish with 1 to 2 tablespoons chopped red onion in lieu of the optional paprika.


About the author

Julia Albert

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