Lemon White Bean Dip
Try this lemon white bean dip with cannellini beans and pantry staples. A creamy, zesty dip perfect with veggies, pita, or crackers
Ingredients
- 1 can cannellini beans
- 1 cup cottage cheese
- 1 lemon juiced
- 2-3 garlic minced
- ½ teaspoon red pepper flakes
- 1 tablespoon parsley
- 1 teaspoon basil
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat oil in a pan and sauté minced garlic for a minute on medium heat.
- Add the cannellini beans and freshly grated lemon zest and sauté for a few more minutes. Take off heat and allow it to cool down.
- Transfer to a food processor along with the cottage cheese, lemon juice, oil and seasonings.
- Blend until smooth and creamy. Taste and adjust seasoning, and add the fresh herbs. Blend again.
- Transfer to a serving bowl and top with chopped parsley, a drizzle of olive oil and red pepper flakes. Serve or refrigerate for later.
Notes
- Canned beans can be pretty salty already- keep that in mind when you're seasoning the dip.
- Chopped olives and capers can also be delightful additions to the dip. Mix them in towards the end, or use them as a topping.
- I used cottage cheese here, but you can also use feta cheese or cream instead- if that's what you have at hand.
- To create an easy flavor variation, add half a cup of sundried tomatoes (packed in oil) into the mix while blending. I love using my oven dried tomatoes here whenever I have it at hand.
- You can also blend some pan-roasted pine nuts along with the cannellini beans, and reserve some as a topping. This will lend a beautiful nutty and smoky flavor to the dip.
Nutrition
Calories: 63kcalCarbohydrates: 3gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 114mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 160IUVitamin C: 11mgCalcium: 38mgIron: 0.2mg
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