White Bean Dip (EASY!)

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I made this dip yesterday for a quick and easy appetizer - I brought chips made of quinoa/flax seed/sesame - it was gobbled up!!

White Bean Dip
By Catherine Newman

Inexpensive, nearly instantaneous, and deliciously wholesome, White Bean Dip is a creamy, tasty alternative to hummus or pinto bean dips. As my 8-year-old son put it affectionately, "It's really our main dip." And dinner's a party when appetizers become the main course.

Note on Dippers: Serve the most wholesome dippable food you can get away with: whole grain breadsticks or crackers (Ak-Mak and Finn Crisps are brands that we like, though they need to be broken into pieces); strips of whole wheat bread or toast; pita chips; whole grain tortilla chips; and veggies such as snow peas, raw carrots, bell peppers, and celery sticks, or lightly steamed broccoli, sugar snap peas and green beans.

Hands-On Time: 10 minutes
Ready In: 10 minutes
Ingredients

2 (15 ounce) cans cannellini beans, drained and well rinsed
3/4 teaspoon kosher salt, more or less
1/8 teaspoon freshly ground black pepper
Pinch thyme
3 tablespoons olive oil
2 tablespoons lemon juice
1 large garlic clove, pressed

Directions

Blend all ingredients in a food processor until very smooth, adding a tablespoon or two of hot water if the beans seems disinclined to become creamy.

Nutritional Information
Per Serving (1/4 cup): 149 Calories, 7g Protein, 20g Carbs, 5g Fiber, 0g Sugar, 5g Fat, 1g Saturated Fat, 165mg Sodium, 0mg Cholesterol.

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