Name: White Bean Veggie Dip
Prep time: 10 min
Total time: 10 min
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

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

White Bean Veggie Dip

Protein packed dip for veggies or use as a spread

Pin Recipe

Prep Time: 10

Total Time: 10

Course: Snacks & Desserts

Servings: 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

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.
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.
Keeps in the refrigerator for 3 days.

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 juice