Tuscan White Bean Dip
Prep Time
12 min
Total Time
12 min
Servings
6
Featured Spices
Difficulty
Moderate
About the Author
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
1
Drain and rinse the cannellini beans thoroughly under cold water.
2
In a food processor or blender, combine the cannellini beans, olive oil, Tuscan Rosemary Salt, lemon juice, and garlic.
3
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.
4
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.
5
Transfer the white bean dip to a serving bowl.
6
Arrange radishes, endive leaves, and grilled bread around the bowl for dipping and scooping.
7
Optionally, drizzle a little extra olive oil on top of the dip and sprinkle the India Red Chile Flakes on top for presentation.
Ingredients
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