White Bean and Basil Dip

inAmerican Recipes, Appetizer Recipes, Brunch Recipes, Double Duty Recipes, Recipes, Rice, Bean, & Grain Recipes, Vegan Recipes, Vegetarian Recipes
  • YIELDS | 4-6 SERVINGS
  • PREP TIME | 5 MINS
  • COOK TIME | 0 MINS

I love this recipe for its healthy ingredients and fresh flavor, and because it’s so easy to pull together. In five minutes or less, you have a flavorful, nutritious dip for chips, veggies, or pita bread. Double the recipe if making for a crowd.

Double Duty Recipe: Use it as a spread for sandwiches, add additional oil and vinegar to use as a salad dressing, or mix a dollop into steamed veggies or rice for an instant side dish.

Ingredients

  • 2 tablespoons olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice or more to taste
  • 1/2 teaspoon Kosher salt
  • 1/4 cup packed fresh basil leaves, plus 2–3 small basil leaves for garnish, optional
  • 15-ounce can white beans, cannellini, or navy beans, drained and rinsed
  • Filtered water as necessary
  • Fresh vegetables, pita bread, or tortilla chips for serving

Instructions

  1. And the olive oil, lemon juice, salt, and basil to a high speed blender or food processor. Blend for 20-30 seconds or until smooth.
  2. Add the beans and blend for another 30 seconds. Check for consistency. Add additional olive oil, seasoning and/or water, in small amounts at a time, and blend for 10-15 more seconds or until you reach a smooth and creamy consistency.
  3. Transfer to a bowl, drizzle with a little olive oil, and garnish with 2-3 small basil leaves.
  4. Serve with fresh vegetables, pita bread, or tortilla chips.