If you’ve been following this blog for a while, you know that I love appetizer ideas that can be ‘ready in a jiffy ‘ – Ideas that feature pantry ingredients and take very little preparation. White bean dip is one of those recipes – just keep a can of white beans in the pantry and voila – in less than 10 minutes you’ve got a party! I’ve had a white bean dip recipe in my ‘to do on the blog’ list for some time now. However, recently I ran across a recipe from Mark Bittman (NY Times), who learned from Lidia Bastianich, that the addition of lemon zest takes this dip to new heights. So I tried adding lemon zest and what a difference it makes! So — here’s my NEW recipe for white bean dip. I serve it with crostini, pita or flatbread.
White Bean Dip (makes 1 ½ cups)
- 1 can cannelini beans, drained, but still moist
- 1 garlic clove
- Zest of 1 large lemon
- 1 Tblsp lemon juice
- 1 tsp dried rosemary
- ¼ cup olive oil
- Salt and pepper
- Place all the ingredients, except the olive oil, salt and pepper in a food processor.
- Pulse until mixture is coarsely chopped.
- With the processor running, add the olive oil in a steady stream.
- Continue to process until puree is smooth.
- Taste puree and fix seasonings, adding a little more olive oil if too dry.
- Refrigerate, up to 3 days, until needed. Let dip come to room temperature before serving.