Easy Creamy White Bean Dip with Herbs
A velvety, protein-packed dip made from simple pantry staples, brightened with fresh herbs and lemon. Perfect for entertaining or a healthy snack, it's ready in minutes and naturally vegan.
Ingredients
Ingredients
- 15 oz cannellini beans canned, drained and rinsed
- 2 tbsp extra virgin olive oil plus more for drizzling
- 2 tbsp fresh lemon juice about 1/2 a lemon
- 1 tbsp fresh parsley finely chopped, plus more for garnish
- 1 tbsp fresh dill finely chopped, optional
- 1 clove garlic minced or grated
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. The olive oil may solidify; simply stir before serving. Make-Ahead: This dip can be made up to 2 days in advance. Add the fresh herbs just before serving for the best color and flavor. Substitutions: Use rosemary or chives instead of parsley and dill. For a spicier version, add a pinch of red pepper flakes. Serving Suggestions: Serve with pita chips, crostini, fresh vegetable crudités (carrot sticks, cucumber, bell peppers), or as a spread on sandwiches.