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