White Bean Dip
Calories:
Ingredients
- 1 15 oz can cannellini beans drained and rinsed
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil plus 4 tbsp
- 1/4 cup loosely packed fresh italian parsley leaves
- salt to taste
- pepper to taste
- 1 small yellow or red pepper cut into thick slices
- 12 medium fresh cherry tomatoes
- 1 small cucumber cut into spears
- 3 medium uncooked carrots peeled and cut into sticks
Instructions
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl, and serve with peppers, tomato, cucumber, and carrots.
- *For an extra brain boost, saute some spinach and kale together with olive oil and shallots, then toss it in the bean dip. Adds a great blend of flavors!