Creamy White Bean Dip
A fast and easy white bean dip for crudites or pita chips
Servings: 6
Calories: 162kcal
Ingredients
- 1 medium garlic bulb
- ¼ cup olive oil divided
- 15 ounces white cannellini beans drained and rinsed
- 1 medium sprig fresh rosemary needles removed
- 2 tablespoons water or more to thin to desired consistency
- 2 teaspoons lemon juice
- ¼ teaspoon kosher salt or to taste
Instructions
- To roast the garlic, cut about ¼ inch off the top of the bulb to reveal the cloves. Remove any loose papery skin. Pour about 1 teaspoon of olive oil over the top of the garlic bulb. Lightly wrap it in foil and roast in the air fryer at 380℉ for 30 minutes or in the oven at 400℉ for about one hour. Let the garlic cool.
- Squeeze all or most of the garlic cloves into the bowl of a food processor. Add the drained beans, rosemary needles, and about two tablespoons of water.
- Puree the bean mixture for about 20 seconds or until smooth. Scrape down the sides of the bowl. While the machine is running, drizzle in the remaining olive oil and the lemon juice.
- Stir the dip and add extra water (one tablespoon at a time) to achieve the desired consistency.
- And add salt to taste. Serve on a plate or in a bowl drizzled with extra olive oil and herbs if desired.
Notes
Serve with pita chips, fresh vegetables, or as a sandwich spread.
Store any leftover dip in a covered bowl in the refrigerator for up to 4 days.
You can double this recipe and freeze it in portions for up to one month.
When refrigerated or frozen, the dip will thicken. Add a few tablespoons of water to thin it.
Nutrition
Calories: 162kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 101mg | Potassium: 327mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg