White Bean Dip with Herbs using Cannellini Beans
Easy to make and SO delicious! Very adaptable and we can change up the herbs depending upon what is available from the garden or farmer's markets!
Ingredients
- 3 cloves garlic roasted
- 1 14 oz can Cannellini or white kidney beans
- juice of ½ lemon
- ½ teaspoon black pepper freshly ground
- ½ teaspoon sea salt or Himalayan pink
- 2 tablespoon Rosemary chopped finely
- 4-5 Lemon Balm chopped
- 3-4 x Chives 4 inch leaves pieces, chopped
- 2 tablespoon olive oil extra virgin, best you can find.
Instructions
- Drain the Cannellini beans in a collander
- Place the beans in a shallow bowl and mash with a fork
- Add the lemon juice and mix well.
- Add the rest of the ingredients.
- Stir well.
- Add 1 tablespoon olive oil into the mixture and stir again. Drizzle the remaining olive oil over the top and garnish with herbs
- Refrigerate for an hour before serving if possible.
Notes
Herb Variations:
Can switch out the Rosemary for Dill
Add 3-4 your choice herbal leaves
Add a little chopped Lemon Thyme, or garden Thyme or Oregano.
Use your imagination!
Can switch out the Rosemary for Dill
Add 3-4 your choice herbal leaves
Add a little chopped Lemon Thyme, or garden Thyme or Oregano.
Use your imagination!