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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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
- 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
- Cholesterol Content 0 mg
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g