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.
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: Â jules:stonesoup