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White Bean and Parmesan Dip

April 9, 2011 By Delia

Beans with a twist! This creamy and white bean dip is a perfect snack or appetizer. You can prepare it ahead of time and keep it in the fridge for 2-3 days. It also makes a good stuffing for roasted peppers and other roasted vegetables.

 

Ingredients:

1 (15-ounce can) cannellini beans, rinsed and drained
1 clove garlic, minced
1/3 cup mixed fresh herbs (parsley, basil, sage, thyme and rosemary)
2 shallots, chopped
1/4 cup whole-milk yogurt
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1/4 cup grated Parmesan Cheese
Pita chips, small rye toasts, or fresh cucumber slices, for serving

 

Place the beans, garlic, herbs, shallots and parmesan cheese in a blender or food processor. Blend it in pulses for 2-3 minutes or until all the ingredients are pureed. Add the olive oil, yogurt and lemon juice. Blend the dip for 3-5 minutes or until it becomes creamy. Transfer it to a sealed container and refrigerate for 2 hours or more.

It is best serves chilled with vegetable sticks, pita, tortilla chips or bruschetta.

 

Photo Courtesy Of:  jules:stonesoup

 

Filed Under: Appetizer Recipes, Dips to Live For, Green Eating, Healthy Recipes, Recipe, Spreads & Dips, Vegetable Recipes, Vegetarians are Fun Tagged With: creamy white bean dip, parmesan, white bean and herbs dip, white bean and parmesan dip, white bean dip

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