Lemony White-Bean Dip

• 2 cans canned cannellini beans
• 45ml fresh lemon juice
• 2 cloves garlic cloves, peeled
• 60ml extra virgin olive oil
• 30ml cold water
• 5ml fine sea salt
• 2.5ml black pepper
• 1 bunch assorted fresh vegetables (such as carrots, cucumber, and bell peppers)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Drain and rinse the canned cannellini beans under unmeasured cold running water until the water runs clear, then shake off any excess liquid.

2. Mark step 2 done
   2

   In a food processor, combine the rinsed canned cannellini beans, fresh lemon juice, garlic cloves, peeled, fine sea salt, and black pepper. Pulse until roughly chopped. With the machine running, slowly stream in the extra virgin olive oil. Add the cold water, 1 tablespoon at a time, until the dip reaches your desired creamy consistency.

3. Mark step 3 done
   3

   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.

4. Mark step 4 done
   4

   Serve immediately. To store leftovers, transfer the dip to a shallow airtight container and refrigerate within 120 min. The dip keeps well in the refrigerator for up to 4 days.

Created with AI. Review the ingredients, quantities and steps before cooking.