Lemon Rosemary White Bean Dip
Lemon Rosemary White Bean Dip could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For 22 cents per serving, you get a condiment that serves 8. One serving contains 95 calories, 4g of protein, and 4g of fat. It is perfect for The Super Bowl. 672 people were glad they tried this recipe. It is brought to you by Sarahs Cucina Bella. A mixture of canned cannelini beans, extra virgin olive oil, lemon zest, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 69%. Similar recipes include White Bean Lemon Rosemary Dip, Rosemary and Lemon White Bean Dip, and White Bean Dip with Rosemary and Cranberries.
Servings: 8
Ingredients:
1 15.5-oz can cannelini beans, drained and rinsed
2 tbsp extra virgin olive oil
1 tsp finely minced fresh rosemary
1 clove garlic, peeled and crushed
1 grated lemon peel (zest only)
salt and pepper, to taste
Equipment:
food processor
bowl
Cooking instruction summary:
Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until chopped. Add the olive oil and process until smooth. Remove the white bean mixture to a bowl. Stir in the rosemary and lemon zest.Serve with chopped veggies or crackers.
Step by step:
1. Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until chopped.
2. Add the olive oil and process until smooth.
3. Remove the white bean mixture to a bowl. Stir in the rosemary and lemon zest.
4. Serve with chopped veggies or crackers.
Nutrition Information:
covered percent of daily need
