This dip is super quick to make (with the help of a food processor or blender), plus it’s also really inexpensive. It can be made a couple days ahead of time and refrigerated, but is best served at room temperature. Pair with pita or tortilla chips or raw vegetables.
Recipe from Katie Workman, blogger and author of The Mom 100 Cookbook
|1 (14.5 or 15) ounce can cannellini beans, drained and rinsed||1/3 cup finely grated Parmesan cheese|
|2 tablespoons minced shallots||1 pinch Pinch cayenne pepper or a couple of dashes of hot sauce|
|3 tablespoons extra virgin olive oil||Coarse or kosher salt and freshly ground pepper to taste|
|Strained juice and finely grated zest of 1 lemon||Minced fresh parsley or paprika to garnish (optional)|
Place the beans, shallots, olive oil, lemon juice and zest in a food processor or blender and pulse to combine well. Add the Parmesan, cayenne or hot sauce, salt and pepper, and puree until smooth. If the dip is thick, you may add another tablespoon or two of olive oil or water.
If you like, top the dip with a sprinkle of parsley or paprika.
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