Zesty White Bean Dip
Prep Time
Makes
Cooking Mode
1 can cannellini or white kidney beans, drained and rinsed
¼ cup olive oil
1 tsp finely grated lemon zest
3 tbsp lemon juice
2 tbsp capers, drained and rinsed
2 cloves garlic, minced
2 tsp chopped fresh thyme
pinch hot pepper flakes
¼ cup pitted chopped Kalamata olives
2 tsp chopped fresh chives
1 can cannellini or white kidney beans, drained and rinsed
¼ cup olive oil
1 tsp finely grated lemon zest
3 tbsp lemon juice
2 tbsp capers, drained and rinsed
2 cloves garlic, minced
2 tsp chopped fresh thyme
pinch hot pepper flakes
¼ cup pitted chopped Kalamata olives
2 tsp chopped fresh chives
Directions
1Add beans, oil, lemon zest, lemon juice, capers, garlic, thyme and hot pepper flakes to food processor. Puree until smooth. Stir in chopped olives.
2Transfer to serving bowl. Sprinkle chives over top.
Tips
1
Substitute roasted red peppers or sundried tomatoes for olives.
Disclaimer
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Personal Note
Personal Note
