This hearty dip is a crazy-simple appetizer but also can be the heart of a light supper, served with an assortment of vegetables, cheese, crackers, sliced meat and fruit. The recipe comes from the cookbook Pretty Simple Cooking.

Source: Midwest Living

Gallery

Recipe Summary

hands-on:
10 mins
total:
10 mins
Servings:
8
Yield:
2 1/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, finely chop garlic and herbs. Add beans, oil, vinegar, 1/2 teaspoon kosher salt and the pepper. Process until very smooth; taste for seasoning. Scrape bowl and process for an additional 30 seconds until completely smooth. Store in refrigerator up to 7 days.

    Advertisement

*Prep Tip

*As you choose herbs, be mindful that some are quite potent. For example, a few leaves of rosemary go a long way, but you can be more liberal with basil or chives. In winter, make the dip with a spoonful of jarred pesto instead of herbs.

Nutrition Facts

137 calories; fat 7g; saturated fat 1g; carbohydrates 15g; mono fat 5g; poly fat 1g; insoluble fiber 5g; protein 5g; vitamin a 140.1IU; vitamin c 0.6mg; folate 1.8mcg; sodium 323mg; potassium 216mg; calcium 66mg; iron 2.2mg.
Advertisement