White Bean Dip

white-bean-dip
Photo by Marcus Nilsson
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  • Serves 4 to 6
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    Nutritional Information

    Per Serving

    • Calories 100 calories
    • Fat 7 g
    • Cholesterol 0 mg
    • Sodium 260 mg
    • Protein 3 g
    • Carbohydrate 8 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 25 mg

Combine beans, olive oil, water, and kosher salt in a food processor; blend until smooth. Stir in additional oil to thin the dip, as desired. Refrigerate in an airtight container for up to 5 days.

 

Tip: Turn this dip into a vegetarian main dish with roasted vegetables and rice. Or layer it into a sandwich with thinly sliced cucumbers, lettuce, tomato, and cheese.

Ingredients

  1. Check 1 15-ounce can white beans (such as cannellini)
  2. Check ¼ cup extra-virgin olive oil
  3. Check ¼ cup warm water
  4. Check 1 teaspoon kosher salt

Directions

  1. Combine beans, olive oil, water, and kosher salt in a food processor; blend until smooth. Stir in additional oil to thin the dip, as desired. Refrigerate in an airtight container for up to 5 days.
     

Tip: Turn this dip into a vegetarian main dish with roasted vegetables and rice. Or layer it into a sandwich with thinly sliced cucumbers, lettuce, tomato, and cheese.