Garlicky White-Bean Dip

Courtesy of Food Network Magazine

2 15-oz cans cannellini beans
1 garlic clove, minced
juice of 1 lemon
salt and pepper
1/2 c PLUS 3 Tbsp olive oil
1 roasted red pepper, diced
1 Tbsp parsley, chopped
1 Tbsp basil, chopped

Drain and rise beans, reserve 1/2 c for garnish - puree remaining with garlic, lemon juice and salt and peper. Slowly drizzle in olive oil while blending. Transfer mix to bowl and toss in reserved beans, red pepper, parsley and basil. Season with salt and pepper.

Serve with pita chips

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