White Bean Dip

When I was on Long Island a few weeks ago with my family, my Aunt made this delicious white bean dip and I could not get enough. I had honestly forgotten about it – but I used to make it all the time for myself. In fact, I even wrote a blog post about it in 2012 with the WORST PHOTOS YOU’VE EVER SEEN.

Evidence:

Gotta start somewhere, right?! ? Anyway, as soon as I got back from that trip, I got the opportunity to work with one of my FAVORITE Chicago based brands, Simple Mills, on an Instagram campaign (this blog post isn’t sponsored though!) – and it clicked. Those crackers plus this white bean dip? Yes, please!

To be completely honest, this dip turned out a little bit too smooth when we shot it. I thought I’d try to make a double batch (because I wanted to eat it!), but my food processor is a little too small for that. Whoops! It was still delicious, but I like it just a little chunkier for dipping. Moral of the story: if you also have a small food processor, don’t double this recipe!

Also, how cute is this little Tupperware for snacking on the go? It almost makes me wish I needed to pack an office lunch every day! Almost 😉

White Bean Dip

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 1 can cannellini beans, drained and rinsed
• 2 small garlic cloves
• 1/4 cup parsley
• 1/2 lemon
• sea salt and pepper
• 3 tbsp olive oil

Instructions

1. Drain and rinse the cannellini beans.
2. Add garlic, parsley and lemon to your food processor. Pulse to chop.
3. Add olive oil, salt, pepper, and drained beans to the food processor. Continue pulsing until everyone this is incorporated but the beans are still slightly chunky.
4. Store in an airtight container in the refrigerator.
5. Serve with crackers, fresh baguette, carrots, or cucumber.

PS. You might also like Crock Pot Spinach Artichoke Dip and Easy Vegetarian Meal Prep.