White Bean Dip Recipe
This recipe for white bean dip comes together in just 10 minutes, requiring 10 ingredients and 1 bowl to prepare. This recipe is great for meal prep because it's so easy to make and will last for quite some time. It's vegan and gluten-free as well.
Equipment
Ingredients
- 3 cups white beans, cooked rinsed and well-drained (two 15-ounce cans)
- ½ cup chopped parsley packed
- ⅓ cup chopped chives packed
- 2 garlic cloves
- ¼ olive oil extra virgin
- Juice of half a lemon
- 1-2 teaspoon lemon zest
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder (optional)
- 2 teaspoon fresh rosemary (optional)
- A handful of roasted walnuts (optional)
Instructions
- To a food processor or a blender, add all of the ingredients (start with smaller amounts of lemon juice, lemon zest, and rosemary) and puree for 1-2 minutes, scraping down the sides if needed. For a dip with more texture, blend for 30 seconds. For a smoother dip, blend for longer.
- Add walnuts and pulse a few times until they incorporate (optional). Don't blend them fully.
- Taste and adjust the flavor if needed- more salt for saltiness, lemon juice and zest for tanginess, or garlic for depth.
- Enjoy immediately or refrigerate for 1-2 hours, which will allow the dip to thicken. Serve with pita chips, crackers, or vegetables of choice.
- Save in a covered container, in a refrigerator for up to 5 days.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 177kcal
Tried this recipe?Let us know how it was!