Creamy Dill & Cannellini Bean Dip

Make a homemade dip that doubles as a dressing to enjoy 
with sliced raw veggies and prepared leafy greens. Try this Creamy Dill & Cannellini Bean Dip with radishes, cucumbers 
and carrots or toss it with romaine lettuce, shredded carrots, 
red onion, cherry tomatoes and roasted fingerling potatoes 
for an easy lunch.
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  • Duration
  • Prep Time
  • 10Servings

Ingredients

  • 18 oz BPA-free canned cannellini beans (aka 
white kidney beans), drained and rinsed
  • 1/3 cup chopped fresh dill
  • 1/4 cup extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 to 2 large cloves garlic
  • Sea salt and ground black pepper, to taste
  • Vegetables for dipping, such as radishes, 
cucumbers and carrots

Preparation

  1. Place all ingredients except vegetables into a food processor and blend until completely smooth, about 3 minutes. Serve with vegetables of choice.

Nutrition Information

  • Serving Size: 3 tbsp
  • Calories: 100
  • Carbohydrate Content: 9 g
  • Fat Content: 6 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 83 mg
  • Sugar Content: 0.5 g