How to Make White Bean Dip

This is a great vegan bean dip to replace the traditional yogurt-based dip. The texture is similar to hummus and the flavor is rich and memorable.

Things You'll Need

• 1 (15-oz) can cannellini beans
• 1/3 cup olive oil
• 2 cloves garlic
• 2 tbsp. lemon juice
• 1/4 cup (loosely packed) fresh Italian parsley leaves (or 3 tsp. dried parsley)
• Salt
• Freshly ground black pepper
• Food processor or blender

Instructions

1. Drain and rinse the cannellini beans.

2. Place beans in blender or food processor. Add 1/3 cup olive oil. You could reduce this to 1/4 cup to cut some fat but don't reduce it too much or your dip will have a dry feel to it.

3. Use a garlic press to smash two cloves of garlic into your beans. If you're using a food processor you can add the whole garlic cloves. Add lemon juice and parsley and season with salt and pepper.

4. Blend all ingredients until smooth.

5. Transfer the dip to a bowl and chill for 2 or more hours before serving.

   I recommend chilling for at least 2 hours if you used dried parsley. Chilling will allow the flavors to blend and the parsley to soften.

Tips & Warnings

• Serve this dip with flat bread or pita chips.