Yummy, creamy cannellini beans make an easy and fast spread that is excellent on fresh or toasted bread. It can replace mayo or cheese on your chicken or turkey sandwich and is great on as a crudité dip. And, at about $1 per can of beans, it costs far less than store-bought dips or hummus. We had this as a pre-dinner appetizer while we cooked (instead of the bread and cheese we often indulge in). It felt healthy and satisfied essentially the same craving.
Cannellini Bean Dip
Yields about 1 1/2 cups
- 1 can of good quality (preferably organic) cannellini beans, rinsed and drained
- The juice of one lemon
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, peeled and roughly chopped
- 2 scallions, white and light green parts sliced thin
Place the beans, lemon juice, olive oil, and garlic into the bowl of your food processor and process to desired consistency. Scoop the dip into a bowl to serve it family style. Sprinkle the sliced scallions on top and drizzle with olive oil if desired. We topped ours with sliced tomatoes. I also had this for lunch the next day spread on a hunk of French bread. Delish.