Looking for a dip for school lunches or after school snacks? Try this Creamy White Bean Dip with veggies sticks or grilled chicken strips.
Ingredients
- 1 1/2 cups 360.00 ml cannellini beans
- 1/4 cup 60.00 ml extra virgin olive oil
- 2 cloves garlic peeled
- 6 basil leaves divided
- 2 tsp 9.86 ml lemon zest
- 1/4 tsp 1.23 ml ground black pepper
- 1/4 tsp NaN ml sea salt
Instructions
- Place beans, olive oil, garlic, 5 basil leaves, lemon zest, pepper, and salt in high-speed blender or food processor. Blend about 45 seconds, until creamy.
- Transfer into covered glass dish and refrigerate for at least 30 minutes before serving.
- Serve with basil leaf and drizzled with additional olive oil.
