White Bean Dip


Serves: 10
Total Calories: 168

Ingredients

4 cloves garlic
2 (15-ounce) cans white kidney beans, rinsed, drained
1/4 cup fresh lemon juice
1/2 cup virgin olive oil
1 tablespoon ground cumin
1 teaspoon cayenne pepper, or to taste
salt and white pepper to taste
1/4 cup cilantro leaves
chopped cilantro (optional)

Directions:

Place garlic in food processor container. Process until finely minced. Add kidney beans and lemon juice; process until smooth. Add olive oil, cumin, cayenne, salt and pepper; process until well mixed. Add cilantro leaves; process for 30 seconds with on-off pulses. Transfer dip to bowl. Refrigerate, covered, until chilled or overnight. Sprinkle with chopped cilantro. Serve with tortilla chips or as a dip for crudités.

Nutritional Facts:

Serves: 10
Total Calories: 168
Calories from Fat: 100

This White Bean Dip recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.




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