I love a good easy appetizer. There is no better way to impress guest then to whip something up that taste fresh and fabulous but took you all of 5 minutes to make.
I was never much of a cannellini bean fan in soups or stews but blended they are wonderfully creamy and taste so decadent. It’s hard to believe that this dip is dairy-free it’s so creamy.
Always keep a few cans of cannellini beans in the pantry and you will always have a quick dip ready to make. This recipe makes enough for a large crowd so adjust as necessary and to your tastes. You can easily add fresh herbs for even more flavor but I love the simple creaminess of just the beans. Serve on toast, crackers, or even with crudite. Just as easy as hummus and a nice change from chickpeas, cannellini beans are my new favorite hors d’oeuvres.
- 3 15 ounce cans of cannellini beans, drained
- Juice of 1 lemon
- 2 large garlic cloves, peeled
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- Place all ingredients in the bowl of a food processor fitted with a blade. Processes until smooth and creamy. Taste and adjust salt and pepper to liking.