Snack
Garlicky White Bean and Herb Dip
White beans blended with lemon, garlic, parsley and a little rosemary. Serve with vegetables, crackers or bread.
⏱ 10 min (10 min prep)
🍽 Serves 8 · about 1/4 cup
quickmake aheadlunchboxbudget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Dip
- 2 can White beans (canned), drained and rinsed
- 1 clove Garlic
- 3 tbsp Lemon juice (bottled)
- ¼ cup Olive oil
- 2 tbsp Water
- ½ cup Fresh parsley, leaves
- 1 tsp Fresh rosemary, leaves, finely chopped
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: food processor or blender.
- Blend the beans, garlic, lemon juice, olive oil and water until smooth, scraping down the sides.
- Add the parsley, rosemary, salt and pepper and pulse until the herbs are finely chopped. Add water if it is too thick.
- Spoon into a bowl. It tastes best after 30 minutes in the fridge.
Make aheadKeeps 5 days in the fridge.
↺ LeftoversSpread it on a sandwich instead of mayonnaise.
🧒 With kidsServe with cucumber rounds, carrot sticks and pita chips.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.