White Bean Dip
adapted from NYTimes
Ingredients15 oz cannellini beans
1/4 cup (loosely packed) lemon basil leaves
juice of 1 medium sized lemon
4 cloves garlic
salt
pepper
olive oil
Instructions
Pulse all ingredients in a food processor
White Bean Dip
I’ve been wanting to redeem myself from the blue cheese dip that I made for my friend’s baby shower and to recreate a delicious appetizer that my sister and I made when I was visiting her in May. Her recipe included garlic scapes (which I had never seen before) and since I was trying to empty out the cupboard I replaced the scapes with some plain old garlic. I didn’t think it would be a one for one switch but it added the right amount of spice. This dip is downright addictive and so easy too. I paired it with plain popchips that were the perfect accompaniment.
15 oz cannellini beans
1/4 cup (loosely packed) lemon basil leaves
juice of 1 medium sized lemon
4 cloves garlic
salt
pepper
olive oil
Instructions
Pulse all ingredients in a food processor
15 oz cannellini beans
1/4 cup (loosely packed) lemon basil leaves
juice of 1 medium sized lemon
4 cloves garlic
salt
pepper
olive oil
Instructions
Pulse all ingredients in a food processor
