Herby White Bean Dip with Crunchy Veggies
Recipe type: Snack
Serves: 6 (1/4-cup servings)
Canned beans are inexpensive and versatile and they work wonders in this easy dip. If you don't have cannellini beans, use chickpeas. And if you don't have fresh basil and mint, try other leafy herbs like parsley, cilantro, dill, or tarragon. As for veggies, the sky is the limit. Use carrots, celery, bell peppers, cucumber, asparagus, you name it!
  • One 15-ounce can cannellini beans, drained and rinsed
  • ½ cup frozen corn kernels, thawed, or fresh
  • ⅓ cup basil leaves
  • ⅓ cup mint leaves
  • Zest of half a lemon
  • Juice of 1 lemon, about 4 tablespoons
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • Kosher salt and pepper
  • Vegetable Options: Carrot sticks; celery sticks; cherry tomatoes placed on a toothpick or wooden skewer; asparagus spears; zucchini sticks; sliced bell pepper; cucumber sticks, snow pea pods
  1. Place the beans, corn, basil, mint, lemon zest, lemon juice, olive oil, honey, mustard, and garlic in the bowl of a food processor and puree until smooth, scraping down the sides of the bowl as needed. Season with salt and pepper to taste.
  2. Transfer the dip to six small Mason jars or plastic cups. Place vegetable sticks inside each jar or cup and serve.
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2020/06/22/herby-white-bean-dip-with-crunchy-veggies-plus-6-covid-safe-summer-entertaining-tips/