Two recipes in one week—what’s happening to me? Of course, they both happen to be pretty easy ones….
This white bean dip was another contribution to the birthday potluck. At first I’d planned on making black bean dip, but then I started thinking about rosemary and olive oil and changed my mind completely. Unlike, say, chickpeas, I get burned out on black beans really easily for some reason. White beans, however, are a variety I forget about and then always try (and usually fail) to remind myself to make again soon.
This is great with raw veggies and crackers. You can also enjoy it warm with a piece of fish—pretend you’re at a fancy restaurant where they gently rest the filet atop of a pool of pureed potatoes. Add some grilled or roasted veggies and you’ve got a plate of good stuff going on.
- 1 15-oz can cannellini beans, drained and rinsed
- 2 tsp lemon juice
- ¼ cup olive oil
- 2-3 tsp fresh rosemary, minced
- ¼ tsp garlic powder
- salt & pepper to taste
- Place ingredients in the bowl of a food processor. Pulse until smooth.
Either serve immediately or store in an airtight container in the fridge. This should keep about 3 days.
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