I am always looking for ways to use what I have in my pantry. I always have canned tomatoes, chicken broth and BEANS! This recipe was inspired by Geoffrey Zakarian from The Kitchen – he used white beans to make a dip, so I thought I would use the Cannellini Beans from my pantry and put my own spin on it!

Cannellini Beans, Olive Oil, Lemon Juice, Red Wine Vinegar and Garlic clove…Salt and Pepper to taste. Simple!

How to

The food processer does the work! Drizzle some olive oil on it and you have yourself a scrumptious snack.

Lovely.

White Bean Dip

Recipe by Kinsey Williams

Servings

4

servings

Prep time

5

minutes

Cooking time

2

minutes

Calorieskcal

Ingredients

• 1 Can of Cannellini Beans

• 3 Tablespoons of Olive Oil

• 2 Tablespoons of Lemon Juice

• 1 Tablespoon of Red Wine Vinegar

• 1 Garlic Clove

• 1/4 Tsp of Salt

• Freshly Cracked Pepper

Directions

• Drain and rinse the beans and peel the garlic clove.
• Using a food processor or blender, pulse the beans, olive oil, lemon juice, vinegar, garlic clove, salt and pepper until smooth
• Add more salt and pepper to taste. Drizzle with olive oil and eat with pita chips or pretzels.
• Store in an airtight container in the fridge for up to 3 days. Enjoy!:)