Name: Creamy White Bean Dip
Yield: Makes about 1 1/4 cups
Ingredients: 1 15-ounce can cannellini (white kidney beans), drained; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons extra-virgin olive oil; 1 large garlic clove, peeled; 3/4 teaspoon ground cumin; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh dill; 1 teaspoon grated lemon peel

Recipe information

Yield
Makes about 1 1/4 cups

Ingredients

1 15-ounce can cannellini (white kidney beans), drained

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 large garlic clove, peeled

3/4 teaspoon ground cumin

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh dill

1 teaspoon grated lemon peel

Preparation

Puree first 5 ingredients in processor until almost smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix mint, dill, and lemon peel in small dish; sprinkle over dip.

Nutrition Per Serving

Per tablespoon: calories

23; total fat

1 g; saturated fat

0; cholesterol

#### Nutritional analysis provided by Bon Appétit

##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/729600/2?mbid=HDEPI) ›

TagsDip Cannellini Bean White Bean Bean and Legume Vegetable Nut Free Gluten Free Dairy Free Vegan Vegetarian Quick Meal Prep No-Cook Food Processor Bon Appétit

Recipe notes

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