This easy and delicious dip is made with creamy white beans, garlic and lemon. Enjoy this versatile white bean dip with crackers and veggies - or as a spread in sandwiches and wraps.
Make: In a food processor, add beans, garlic, 2 tablespoons of lemon juice, olive oil, and lemon zest. Pulse until mixture is smooth. Taste and adjust seasoning (with lemon juice and salt), if needed.
Serve: Garnish with red pepper flakes, lemon zest, and/or parsley (see note 2).
Notes
Beans: Cannellini beans are recommended, but you can substitute with other white beans (such as navy beans or Great Northern beans). You can use home-cooked beans instead of canned: 1 can (15 oz/14 fl oz/398 ml) = 1.5 cups of cooked beans.
Serving suggestions: This white bean dip is delicious served with fresh veggies, crackers, and bread. It's also very tasty used as a vegan sandwich spread.
Storage: Refrigerate extra dip in an airtight container for up to 3 days.
Yield: 1x makes about 1 ⅓ cup of dip (assumes 3 to 4 tbsp per serving).