Thursday, March 10, 2011
White Bean Dip
15 oz can rinsed cannellini beans (or ~1.5 cups cooked beans)
2-3 Tbsp quality olive oil (the kind you would be willing to eat on bread)
3 Tbsp freshly squeezed lemon juice
1 garlic clove, coarsely chopped
Salt & pepper to taste
1. Place beans, lemon juice, garlic, 2 Tbsp of the olive oil, and salt & pepper in food processor. Puree until smooth, adding additional olive oil as needed to achieve desired consistency.
2. For pretty presentation, you can either sprinkle with chili powder, or drizzle with a little olive oil. Serve with cut veggies, crackers, or pita chips.