For some reason, I’ve been craving a simple, tasty white bean dip, so I made this up. It’s great with baby carrots and pita chips.
White Bean Dip
1 15-oz can white kidney (cannellini) beans
1 teaspoon minced garlic
zest and juice of one small lemon
5 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Combine all ingredients in a mini-food processor and process until smooth. Adjust seasonings to taste.
Variations: I haven’t tried any of these, but I’m thinking that if you want heat, a dash or two of hot sauce would be nice. Or, try adding some spices, like cumin or curry powder, depending on what you like.
Previously: More recipes at Chief Family Officer