Dip - White Bean Garlic Dip

By tinathorn

Ingredients

• 1/4 cup minced fresh parsley (about 7 “stems” of parsley)
• 2 – 3 cloves garlic (see note #1)
• 2 – 3 tablespoons lemon juice (see note #1)
• 1 1/2 cup cooked Great Northern beans, well drained (see note #2)
• 3 tablespoons olive oil or coconut oil
• 2 teaspoons dried minced onion
• 1 teaspoon onion powder or granulated onion
• 1/4 teaspoon dried basil
• 1/2 teaspoon salt, or to taste (see note #3)
• 1/4 cup finely diced red onion

Details

Adapted from jenniferskitchen.com

Preparation

Step 1

Remove long stems from parsley and finely chop in food processor.
Transfer to a bowl.
Place garlic, lemon juice, and drained white beans in food processor and process until smooth. Be sure to blend well to thoroughly puree garlic so it’s distributed evenly.
Add oil and process until well mixed.
Add seasonings, minced parsley, and diced red onion and process just until mixed.
Chill before serving. Dip will thicken slightly when chilled.

Notes
1. The amount of lemon juice and garlic you use depends on taste.
2. I used white beans that I cooked in my slow cooker (crockpot) because a slow cooker makes beans super soft and creamy. You could try canned beans and the result will probably be good, but if you think to put some beans in the crock pot the night before, you’ll have some lusciously creamy dip!
Be sure to drain beans very well or dip will be too thin.
3. The amount of salt needed will depend on the amount already in the beans.