CANNELLINI BEAN DIP

Name: CANNELLINI BEAN DIP
Prep time: 5 min
Cook time: --
Yield: 4-6

Inexpensive and great alternative to store-bought dips, this recipe is also a great way to get kids to eat their legumes. You can store this protein dip in the fridge for several days, which makes it perfect for lunchboxes. Serve it with your favourite raw vegetables, croutons, crackers, and for that special touch, use a good extra virgin olive oil and freshly squeezed lemon.

Preparation 5 min

Cooking time --

Portions 4-6

Perfect with my PINOT GRIGIO

Ingredients

375mL (1 ½ cups) Cannellini beans, drained and rinsed

30mL (2 tbsp) Stefano extra virgin olive oil

30mL (2 tbsp) Freshly squeezed lemon juice

5mL (1 tsp) Lemon zest

1 Garlic clove

Salt and freshly ground black pepper to taste

15mL-30mL (1-2 tbsp)Water, if needed

Preparation

In the bowl of a food processor, add all of the ingredients except for the water. Blend until smooth, and add water to thin out if necessary.
Season with salt and pepper to taste.
Serve with your favorite bread, crackers and vegetables.

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CANNELLINI BEAN DIP

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