Description
This easy white bean dip is vegan and versatile. Add the right blend of fresh herbs or spices to suit your tastes. Goes well on almost anything.
Ingredients
- 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- ¼ cups Fresh Parsley Leaves
- ½ whole Lemon (the Juice)
- 3 cloves Garlic
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ⅓ cups Olive Oil
- 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- ¼ cups Fresh Parsley Leaves
- ½ whole Lemon (the Juice)
- 3 cloves Garlic
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ⅓ cups Olive Oil
Preparation
Place beans through pepper into a food processor and process until roughly chopped. With the machine running, add olive oil and process until creamy.
Adapted from Giada De Laurentiis’ White Bean Dip which we saw on her Everyday Italian show on the Food Network.
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