After all the desserts recently it was time for something a little more healthy and so we turned to White Bean Dip.
Why is White Bean Dip so Great?
For one, It’s super easy to make and that counts for a lot in a 3 kid house! A lot of nights Greg and I just don’t have the energy or time to make a complicated meal. We love having this bean dip in our arsenal because it doesn’t take long to make, it’s fairly healthy, and it’s versatile (you can sub in a lot of different herbs and spices depending on your tastes). Plus, it tastes good which is always an important check box.
Others seem to love it as well! This bean dip has become a favorite at family gatherings. It’s vegan so it’s a good easy item to fix when catering to family or guests that follow a vegan diet. We love adding vegan recipes to our repertoire.
We tend to change the amounts of garlic and the types of herbs and spices depending on the crowd. Our kids seem to like it without the garlic and strong herb taste so we keep it pretty simple for them. But for ourselves and others who like a little spice we kick it up a notch by adding turmeric, cumin, or even chili powder.
This bean dip recipe is about as easy as it gets:
Our recipe is adapted this recipe from Giada De Laurentiis’ White Bean Dip which we saw on her Everyday Italian show on the Food Network. We frequently make the baked pita chips she describes in her recipe. They are pretty amazing and provide a nice crispy crunch, but any kind of bread or veggie go pretty well with this white bean dip so you have lots of options.
This time we experimented with grilling our own naan and serving it along with the bean dip and a variety of veggies. The naan recipe we used came from Half Baked Harvest. The naan came out pretty good for a first go, but we are going to experiment with it further and we’ll share how that goes in the future. We also feel some grilled flatbread pizzas coming on since we our entering our summer around here and summer is the season for grilling.
Easy White Bean Dip
- 1 15 oz . can cannellini beans , drained and rinsed
- 1/4 cup fresh parsley leaves
- Juice from 1/2 a lemon
- 3 garlic cloves
- 1/2 tsp . salt
- 1/4 tsp . pepper
- 1/3 c . olive oil
Place beans through pepper in food processor and process until roughly chopped.
With the machine running, add olive oil and process until creamy.
Recipe NotesAdapted from Giada De Laurentiis’ White Bean Dip
Thanks for stopping by! Please share the love and share the bean dip. 🙂
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