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White Bean Dip

by Erika Nicole Kendall

1  15.5-oz. can cannellini beans
1  small shallot, chopped
1  garlic clove, chopped
1/4  cup  chopped fresh cilantro
1/4  cup  chopped fresh mint
1  tablespoon  lemon juice
1  tablespoon  olive oil
1/4  teaspoon  salt
1/4  teaspoon  pepper

In a food processor puree all ingredients until smooth. Transfer to serving bowl and chill for at least 1 hour to allow flavors to develop. Serve with crudités.

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