White Bean Dip

Photo-less posts are bland, I know. But I've made this dip twice recently, and it was devoured before I thought to take a picture!

God love Giada for this one . How can something be so healthy and so addictively delicious? And I don't mean 'healthy' as in 'not that bad'...I mean, packed full of protein and fibre!

1 (15-ounce) can white kidney beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil (I added it very gradually and used a bit less)
1/4 cup (loosely packed) fresh flat parsley leaves
Salt and pepper to taste

Place the beans, garlic, lemon juice, olive oil, and parsley in food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Serve with toasted pita bread or tortilla chips.

I had planned on having leftovers in quesedillas, but we have yet to have leftovers. I guess that's a good sign!

No comments:

Post a Comment