I made this dip for a cookout Memorial Day weekend. This is a super healthy, vegan option. This dip is extremely easy to make and packs a lot of flavor. Leftover dip would be great on sandwiches.
Ingredients:
1 16-ounce can cannellini beans, drained and rinsed
1 large clove of garlic, minced
1 cup fresh basil
juice of 1/2 lemon
1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Preparation:
1. Place all ingredients in a blender or food processor and blend well. Season with additional salt and pepper as needed. Serve with cucumbers, carrots, and garlic chips.
Ingredients:
1 16-ounce can cannellini beans, drained and rinsed
1 large clove of garlic, minced
1 cup fresh basil
juice of 1/2 lemon
1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
Preparation:
1. Place all ingredients in a blender or food processor and blend well. Season with additional salt and pepper as needed. Serve with cucumbers, carrots, and garlic chips.