Dip makes me happy, and I think it’s because of all the good memories I have that are associated with dip: eating chips and salsa at Mexican restaurants with friends, family and colleagues over the years; indulging in rich and delicious dips at various social gatherings; dunking chicken wings in dip while watching football.
It’s almost as if the very act of dunking food into dip soothes my soul. Luckily, there are lots of healthy dip options. Salsa is one. Hummus is another. And bean dip is yet another.
White bean dip
- 1 can cannellini beans, drained and rinsed
- ¾ teaspoon minced garlic
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Sea salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- Place all ingredients in a food processor or blender and process until smooth.
- Cover and chill for 30 minutes before serving.
Serving size: 4 Calories: 84.1 Fat: 6.8g Saturated fat: 0.9g Unsaturated fat: 5.6g Carbohydrates: 5.4g Sugar: 0.2g Sodium: 67.6mg Fiber: 1.5g Protein: 1.8g Cholesterol: 0.0mg
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This particular bean dip is quick and easy to prepare, too, which makes it my go-to dip this time of year. This recipe features cannellini beans, which provide an ample supply of protein.
