This basil and garlic white bean dip is so easy to make and tastes wonderfully fresh. You can't go wrong with garlic, basil, and fresh lemon juice.
This dip is perfect served with pita or veggies.
You may also like my sun-dried tomato and basil white bean dip.
Basil & Garlic White Bean Dip
- 1 can (540 ml/19 fl oz.) white kidney (cannellini) beans drained
- 1/2 cup olive oil
- 2-3 garlic cloves minced
- Juice of 1 lemon
- Fresh basil (I use 5-6 larger leaves)
- Salt & pepper to taste
- Drain beans, place them in a food processor or blender along with olive oil, water, garlic, lemon juice, basil, and salt & pepper. If you're making this in a blender, you may need to add a bit of extra water to get it going.
- Blend until mixed (you may have to stir it occasionally).
- Serve chilled.
I made this today! It was a nice mild dip. The recipe looked so good that I made a double batch, but that was not necessary - it made lots. Not that I mind leftovers, haha.
So glad you enjoyed it!! Yeah, last time I made it I had enough to give to my mom and sister!