Spicy White Bean Dip
This creamy white bean dip can be perfectly paired with your favorite crackers or assorted raw veggies. It can also be used as a nice spread for pita sandwiches.
- 2 cloves garlic
- 1 (15.5-ounce) can cannellini beans
- 1/3 bunch fresh parsley
- 1/4 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- pinch cayenne pepper (optional)
Wipe off top of beans. Rinse and drain beans.
Peel and chop garlic. Rinse and chop parsley.
In a blender or food processor, add beans, garlic, water, oil, salt, pepper and cayenne pepper. Blend until smooth. Top with chopped parsley and serve.
Smart Shopping Tips
Cooking & Serving Tips:
- Cannellini beans are sometimes referred to as white kidney beans. Their smooth texture and taste are similar to navy and Great Northern beans.
- Beans are available dried or canned. Canned beans will have a long shelf life but will need to be refrigerated or frozen after opened.
- Refrigerate cooked beans in an airtight container to prevent drying out. Freeze if not used within 3-4 days.
- Use 1/2 teaspoon of garlic granules in place of minced fresh garlic cloves.
- Serve with whole wheat pita bread, tortilla chips or cut-up fresh veggies.
- Use white or navy beans instead of cannellini beans.
- For a chunkier dip or to make without a blender, mash beans, oil and water together with a fork until well blended. Stir in rest of ingredients.
- Substitute fresh basil for the parsley, or omit if neither is available.