At a Glance
About this Recipe
Creamy and dreamy, starring cannellini beans and seasoned by Tuscan Rosemary Salt, zesty lemon juice, and a drizzle of olive oil. Dip, spread, conquer – pair it with radishes, endive leaves, or grilled bread because this recipe makes a gorgeous appetizer or a yummy snack.
Impress the squad or treat yourself – it's vegan, gluten-free, and simply irresistible.
Instructions
Drain and rinse the cannellini beans thoroughly under cold water.
In a food processor or blender, combine the cannellini beans, olive oil, Tuscan Rosemary Salt, lemon juice, and garlic.
Blend the ingredients until the dip is a smooth and creamy consistency. You might need to stop and scrape down the sides to ensure even blending.
For the best flavor, you can refrigerate the dip for about 30 minutes to allow the flavors to meld together. However, you can also serve it immediately, if desired.
Transfer the white bean dip to a serving bowl.
Arrange radishes, endive leaves, and grilled bread around the bowl for dipping and scooping.
Optionally, drizzle a little extra olive oil on top of the dip and sprinkle the India Red Chile Flakes on top for presentation.
Ingredients
To Make
To Serve
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