As summer comes to an end, fall inspired dishes are starting to appease me! This dip is perfect for an end-of-summer BBQ or even a fall soiree. Serve with pita chips, raw or roasted veggies, and crackers.
This dip is also perfect to spread on sandwiches or wraps to sub for mayo!
White Bean Dip
Yield: about 3 cups
2 cans white (cannellini) beans, drained and rinsed
3 Tablespoons garlic, minced
1/3 cup olive oil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 lemon, juice & zest
1 teaspoon apple cider vinegar
2-3 Tablespoons water (to thin)
Switch up the flavors: Add roasted red peppers, pesto or even olives to mix up the flavor combinations!
- Place all ingredients in a blender or food processor.
- Pulse until ingredients are combined, then blend for 1-2 minutes. Mixture should be smooth and thick.
- Top with toasted pine nuts, olive oil, or fresh herbs!
Keep in an airtight container in the fridge for up to 2 weeks.