More often than not, a ‘good’ dip is laden with cheese to give it that creamy, easily dip-able texture. Cannellini beans are a good alternative, and with some additional liquid in the form of lemon juice and olive oil, they can be blended into a deLIGHTfully ‘creamy’ dip!
Gluten-free and Dairy-free
1 cup of marinated artichokes, drained
1 400g can of cannellini beans, drained
1 garlic clove, peeled and crushed
2 tablespoons of lemon juice
4 tablespoons of mint
½ cup of extra-virgin olive oil
Black pepper and sea salt, to taste
- Place the artichokes, beans, garlic, lemon juice, parsley, mint into a food processor
- Whiz together until just combined
- Drizzle in the olive oil until desired consistency
- Season with salt and pepper
Makes approx 2 cups
Cannellini beans: These Italian beans are low fat, high in fiber and provide a good dose of magnesium, fiber, iron and folate. Good for the heart (they can help to lower cholesterol), they stole my heart due to their creamy, buttery texture sans the bad stuff! Amore.