White Bean and Garlic Dip
This “hummus like” dip goes perfect with bread, crackers, chips and veggies. From the creaminess of its white beans to the richness of the olive oil here’s a dip worth a try. And, it’s a healthy one too!
PREP TIME: 10 min
COOK TIME: 5 min
Photography by Grant L. Gursky
Ingredients
15-oz can cannellini beans, drained and rinsed
1 tsp olive oil
4 cloves garlic, peeled and roughly chopped
3 Tbsp red onion, chopped
½ Tbsp fresh rosemary, minced
3 Tbsp plain, nonfat Greek yogurt
1 Tbsp pickle juice
⅓ cup fresh parsley
¾ tsp kosher salt\
¼ tsp fresh ground pepper
1 Tbsp chives, chopped (for garnish)
2 Tbsp red onion, finely chopped (for garnish)
Directions
Sauté garlic, onion and rosemary in olive oil until softened, about 5 minutes on medium heat. In a food processor combine the beans, garlic and onion mixture, and the rest of the ingredients except the garnishes. Process until smooth. Adjust salt and pepper to taste. Transfer to a bowl and sprinkle with chives and finely chopped onion.
