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


Ingredient Checklist


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.


*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; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 323 mg sodium. 216 mg potassium; 15 g carbohydrates; 5 g fiber; 0 g sugar; 5 g protein; 0 g trans fatty acid; 140 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 66 mg calcium; 2 mg iron;