Herby White Bean Dip
This Herby White Bean Dip is a quick appetizer that is perfect for sharing! It's vegan and gluten free and you can make it in a few minutes!
Equipment
- The Hamilton Beach 8-Cup Stack & Snap Food Processor
Ingredients
- 15 oz can of Cannellini beans drained and rinsed
- 2 tbsp Extra Virgin Olive Oil
- 2 cloves garlic peeled
- 1 lemon juice and zest
- 1/2 tsp kosher salt
Herby Topping
- 2 sprigs rosemary woody stems removed
- 2 sprigs thyme can sub oregano
- 2 sprigs basil
- 2 tbsp Extra Virgin Olive Oil
- 1 clove garlic optional -- will add a strong bite
- 1/2 tsp kosher salt
Instructions
- Combine the beans, Extra Virgin Olive Oil, garlic, lemon juice and zest, and salt in The Hamilton Beach 8-Cup Stack & Snap Food Processor and blend on high for about 60 seconds until completely smooth. Use the built-in bowl scraper to scrape down the sides if needed. Transfer bean dip to serving bowl.
- Quickly rinse the bowl and blade of the The Hamilton Beach 8-Cup Stack & Snap Food Processor. Then add the rosemary, thyme, basil, Extra Virgin Olive Oil, garlic (optional), and salt to the bowl and pulse until a chunky paste forms. Use the built-in scraper to keep the ingredients close to the blades for better mixing. Drizzle and swirl the topping onto the white bean dip. Serve with fresh veggies and crackers! Store for up to two days in an airtight container in the fridge.
Notes
Nutritional values are approximate and may vary.