I made my all time favorite bean dip the other day when we were out of snacks and Dan was looking for something to munch on. I had forgotten just how good and easy it is to prepare and just so delicious. It ‘s full of vegetables and beans and packed with flavor so you can feel somewhat virtuous about eating it as versus say…..a pile of greasy nachos! Serve it with fresh crunchy raw vegetables and/or toasted Pita chips and it’s guaranteed to bring smiles. I have also used this dip as a filling for a wrap. Try it!
Just in time for New Years Eve. Inexpensive with easily obtained ingredients. Plus it’s quick and easy. Winner in my book!
Let’s go build some Bean Dip!
Garlicky Herb White Bean Dip
- 1 Can 15-20 oz Cannelini Beans Rinsed and drained
- 2 TBSP olive oil
- 2 Tsp Vinegar Red Wine is good but I only had white so that's what I used.
- 1 Tsp Dried Oregano leaves
- 1 Tsp Fresh Rosemary minced
- 2 Cloves garlic crushed. If it's a big clove, use only one
- 1/2 Tsp Salt
- 1/8 Tsp Black Pepper
- 1 jarred Roasted Red Pepper Chopped
- 1/4 Cup Black Olives Chopped
- 2 TBSP Shallot Chopped
- 2 TBSP Parsley Minced and divided.
- Mince your Rosemary and Parsley. Put aside 1 TBSP Parsley for garnish.
- Chop your Shallots or red onion and crush the Garlic.
- Chop up that nice big ol' Roasted Red Pepper. Put aside 1 TBSP for garnish.
- Give the Black Olives a few whacks. Put aside 1 TBSP for garnish.
- Put the Cannelini Beans, shallots, garlic,rosemary, parsley, oregano, red pepper and olives in a food processor or blender. Add salt and pepper. Drizzle in the vinegar.
- Add the Olive Oil.
- Whirl it up in the food processor until almost smooth. I like a little texture and not a smooth paste.
- Spoon the Garlicky Herb Bean Dip into a serving bowl. Garnish it with reserved Parsley, Red Pepper and Black Olives and that's it! The garnish really makes it pretty. Grab whatever veggies you like to serve with it or toast some pita bread and enjoy!