Zesty White Bean Dip
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Makes
- 2 cups (500 mL)
Ingredients
- 1 can
- cannellini or white kidney beans, drained and rinsed
- 540 mL
- 1/4 cup
- olive oil
- 60 mL
- 1 tsp
- finely grated lemon zest
- 5 mL
- 3 tbsp
- lemon juice
- 45 mL
- 2 tbsp
- capers, drained and rinsed
- 30 mL
- 2
- cloves garlic, minced
- 2 tsp
- chopped fresh thyme
- 10 mL
- pinch hot pepper flakes
- 1/4 cup
- pitted chopped Kalamata olives
- 60 mL
- 2 tsp
- chopped fresh chives
- 10 mL
Directions
Step 1
Add beans, oil, lemon zest, lemon juice, capers, garlic, thyme and hot pepper flakes to food processor. Puree until smooth. Stir in chopped olives.
Step 2
Transfer to serving bowl. Sprinkle chives over top.
Tips
Substitute roasted red peppers or sundried tomatoes for olives.
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Nutritional Facts
- Nutrition Description:
- Per serving (3 tbsp/45 mL):
- Calories:
- 90
- Fat:
- 5 g
- Carbs:
- 8 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Protein:
- 3 g
- Sodium:
- 150 mg