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White Bean Dip with Parsley

This dip is so scrumptious and healthy to boot!
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 16 servings
Calories: 110kcal
Author: Megan Porta

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 3 gloves garlic finely minced
  • 2 15.5 oz. cans cannellini beans
  • 1/2 tsp. cayenne pepper
  • 2 tbsp. fresh thyme finely chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 cup fresh flat-leaf parsley
  • 3/4 cup extra-virgin olive oil

Instructions

  • Heat the 2 tablespoons olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring, for 3-4 minutes, or until garlic is golden brown. In a medium bowl, combine garlic, cannellini beans, cayenne pepper, thyme, salt and pepper. Mix well and mash with a potato masher until mixture is mostly creamy, with a bit of lumpiness. Refrigerate until ready to serve.
  • In a food processor, combine the parsley and the ¾ cup olive oil and process until smooth. Before serving, pour the olive oil mixture over the bean dip. Serve with crackers, chips or veggies.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 121mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
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