Arugula-Cannellini Dip

By tammy1365

Ingredients

• 3 cups lightly packed arugula leaves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, halved
• 1/2 teaspoon salt
• 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
• 1 medium tomato, seeded and chopped
• Assorted crackers, toasted baguette slices, or cut up vegetables

Details

Servings 12
Preparation time 10mins
Cooking time 10mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
In a food processor bowl or blender container combine arugula, oil, lemon juice, garlic, and salt. Cover and process or blend until nearly smooth. Add cannellini beans. Cover and process or blend just until coarsely chopped and mixture is combined (mixture should be slightly chunky). Transfer bean mixture to a serving bowl. Gently stir in chopped tomato. Serve immediately or cover and chill up to 24 hours. Serve with crackers, baguette slices, or vegetable dippers. Makes about 1-1/2 cups dip.