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!
The food processer does the work! Drizzle some olive oil on it and you have yourself a scrumptious snack.
Lovely.
White Bean Dip
Course: Slow Cooker4
servings5
minutes2
minutes139
kcalIngredients
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 up in the fridge for up to a week. Enjoy!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories139
- % Daily Value *
- Total Fat
10.6g
17%
- Saturated Fat 1.6g 8%
- Cholesterol 0mg 0%
- Sodium 284mg 12%
- Potassium 150mg 5%
- Total Carbohydrate
10g
4%
- Dietary Fiber 3.1g 13%
- Sugars 0.2g
- Protein 3.6g 8%
- Calcium 3%
- Iron 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
