Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.

3.67 from 3 votes
whit bean dip recipe
White Bean Veggie Dip
Prep Time
10 mins
Total Time
10 mins
 
Protein packed dip for veggies or use as a spread
Course: Snacks
Servings: 6 1/4 cup servings
Ingredients
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1-2 garlic cloves
  • 2 tsp olive oil
  • 2 tbsp plain yogurt
  • 1/4 cup loosely packed fresh dill (or 1 teaspoon dried dill)
  • 3 tbsp fresh lemon juice
  • pinch salt and pepper
  • assorted fresh sliced veggies for dipping
Instructions
  1. Place all ingredients (except the fresh veggies) in a blender or food processor. Puree, stopping every 10 seconds to adjust ingredients with a wooden spoon, until it reaches a smooth consistency.
  2. If you do not have a blender: Mash beans in a large bowl using a potato masher or fork. Chop the garlic and dill and add to the bowl. Mix in the remaining ingredients and serve.
  3. Keeps in the refrigerator for 3 days.
Recipe Notes
  • Use as a salad dressing
  • Use as a sandwich spread instead of mayonnaise
  • Add a tablespoon of curry powder and 2 tablespoons of lime juice instead of dill and lemon juiceNutritionLabel - White Bean Veggie Dip