I’ve been trying to eat healthier while still satisfying my
snacky cravings, so I decided to do away with the ranch dip that I generally
use with crackers and crudités, and replace it with this creamy and nutritious
cannellini bean dip. It is so super simple to throw together that I find
myself making it every week. The recipe can be doubled, if like me, you find
yourself craving it.
Cannellini Bean Dip with Black Olives
Cannellini Bean Dip with Black Olives1 large clove garlic
1 15.5-oz. can cannellini beans, rinsed and drained
Juice of half a lemon
½ t. kosher salt
¼ t. freshly ground black pepper
Throw all ingredients into a mini
food processor and process until smooth. Cover and
refrigerate to allow flavors to meld for a minimum of 4 hours.
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6 comments:
Interesting dip!
hugs
Donna
Oh this looks insanely good! Hope your Thanksgiving is a good one Pattie. :)
This does sound like a healthy dip. I have company for dinner this week and I'm going to give it a try. I'm assuming regular black olives, not Kalamata?
Judee I just used regular black olives, but I don’t see why Kalamata olives wouldn’t work as well.
Do you think I can make it Thursday morning to serve it Friday night?
Easily, Judee. I keep it in the fridge for 3-4 days unless I eat it beforehand. I added freshly chopped rosemary to my current batch and it is delish.
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