Name: White Bean Dip
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 3 cups cans of northern white beans or cannellini beans (drained and rinsed or 3 cups of dry, cooked beans); 1 TBSP coconut or olive oil; 3 cloves garlic (minced); 1 small white onion (chopped); 1/3 cup olive oil; 1/2 tsp dried rosemary; 1 tsp of salt; 1 tsp of pepper; parsley

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This White Bean Dip is a wonderful, creamy alternative to hummus that is quick to make and perfect for a healthy appetizer or lunch.

WHITE BEAN DIP

During the summer, I love having simple little dips made to eat for a healthy lunch or snack. I think this White Bean Dip may even top my favorite hummus (if that is possible). I just grab a handful of crackers and carrots and am completely satisfied.

My new favorite cracker right now is Trader Joe’s Quinoa and Black Bean tortilla chips. So yum! And awesome with this dip!

Important tip: sautéing the onion and garlic before blending everything together really gives this dip an incredible flavor. I love the extra creamy texture!

INGREDIENTS

2 cans of northern white beans or cannellini beans, drained and rinsed or 3 cups of dry, cooked beans

1 TBSP coconut or olive oil

3 cloves garlic, minced

1 small white onion, chopped

1/3 cup olive oil

1/2 tsp dried rosemary

1 tsp of salt

1 tsp of pepper

parsley

DIRECTIONS

Heat oil over medium heat in a sauce pan.

Add garlic and onions and saute on medium until tender.

In a food processor, combine beans, onion and garlic mixture and spices

Puree on high until blended smooth.

Gradually add in the olive oil.

Continue to puree on high until smooth.

Serve hot or cold with veggies, pita chips or crackers.

ENJOY!!

5 from 2 votes

White Bean Dip

This White Bean Dip is a wonderful alternative to hummus that is quick to make and perfect for a healthy appetizer or lunch.

Course Appetizer

Cuisine American

Keyword white bean dip

Prep Time 15 minutes

Total Time 15 minutes

Servings 8

Calories 178 kcal

Author Sherri

Ingredients

3 cups cans of northern white beans or cannellini beans drained and rinsed or 3 cups of dry, cooked beans
1 TBSP coconut or olive oil
3 cloves garlic minced
1 small white onion chopped
1/3 cup olive oil
1/2 tsp dried rosemary
1 tsp of salt
1 tsp of pepper
parsley