Marissa’s Last Minute White Bean Dip

This is a good addition to a dip tray that includes guacamole and salsa or as a stand alone spread for bread. I just made this and it is delicious, but here I sit at the computer because my friend Marissa is waiting for the recipe so she can go to the store and get ready for the Superbowl! OK – get cooking!

  • 15 oz cannelloni or white beans (I don’t recommend canned because of all the BPA garbage in them, but I did find this amazing new company called Fig Food Co that has beans in a BOX – BPA free! but if you can’t find them you can use canned – just drain and rinse)
  • 2 Tablespoons extra virgin olive oil
  • juice of 1/2 – 1 lemon per taste
  • 2 teaspoons fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin (if you can tolerate it – it is not supposed to have sulfites, but I know some folks can’t have it)
  • White pepper to taste (I just made this and I used about 1/4 teaspoon by the time I was done – the peppery flavor makes up for the lack of garlic you usually see in this kind of dip, and the white pepper was not as strong of a pepper taste as the black – and it looked better!)

Put all ingredients in a food processor (or blender) and mix until smooth. Add a little more olive oil if it isn’t creamy enough. Dip with corn or pita chips.

This entry was posted in Appetizer, Dip, Side Dishes, Snacks, Vegan, Vegetarian. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *