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Lemon Herb White Bean Dip

A classic combination with white beans. Fresh herbs, lemon zest and juice make this a great dip for veggies, or as a spread on a veggie wrap.
IB_LemonHerbBeanDip

Submitted By:

Dietary Interests: Gluten-Free , Keto Friendly , Low Cholesterol , Low Sodium , Vegan , Vegetarian

Yield:

20 servings (655 g)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

This is for the Immersion Blender only

immersionBlender.png

Ingredients

  • 30 ounces (490 g) cannellini beans, 2 cans, drained and rinsed
  • 2 Tablespoons pine nuts, toasted
  • ⅓ cup (80 ml) extra virgin olive oil, optional, if omitted, replace with water
  • ½ (15 g) bunch Italian flat leaf parsley, leaves only, about 1 cup
  • 2 sprigs fresh thyme leaves
  • ½ lemon zest and juice
  • 2 Tablespoons Champagne Vinegar
  • 1 teaspoon kosher salt, optional

Directions

  1. Place all ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.