Lemony White-Bean Dip
By Daily SimmerA bright, creamy white-bean dip blended with fresh lemon juice and garlic, served with crisp vegetables. A fantastic alternative to traditional dips, using olive oil and cold water for a perfectly smooth finish.
Ingredients
Directions
- Mark step 1 done
Drain and rinse the canned cannellini beans (2 cans) under unmeasured cold running water until the water runs clear, then shake off any excess liquid.
- Mark step 2 done
In a food processor, combine the rinsed canned cannellini beans (2 cans), fresh lemon juice (45ml), garlic cloves (2), fine sea salt (5ml), and black pepper (2.5ml). Pulse until roughly chopped. With the machine running, slowly stream in the extra virgin olive oil (60ml). Add the cold water (30ml), 1 tablespoon at a time, until the dip reaches your desired creamy consistency.
- Mark step 3 done
Transfer the smooth dip to a serving bowl. Wash and prepare the assorted fresh vegetables by cutting them into sticks or bite-sized pieces for dipping.
- Mark step 4 done
Serve immediately. To store leftovers, transfer the dip to a shallow airtight container and refrigerate within 2 hours. The dip keeps well in the refrigerator for up to 4 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
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