With 5 ingredients and 5 minutes you can whip up a batch of Simple Lemony White Bean Dip in no time. It's smooth, light, creamy, and makes the perfect party appetizer, or everyday snack.
If you ever come to my house for dinner, chances are I'll serve one of three things as an appetizer: hummus, guacamole, or white bean dip (here's my current favorite Pumpkin Hummus, and Easy 4-Ingredient Guacamole as evidence).
I like these recipes because they are quick to throw together, provide something satisfying for my guests to nibble on, and can be assembled together with some veggies, olives, crackers, and fruit for a super simple, yet elegant platter.
When it comes to the perfect appetizer, white bean dip may just be my favorite. I love how effortless it is to pull together, and I'm always surprised by how a few simple ingredients combine to make something so fabulous. Plus it's downright addictive. Seriously. Like lick the bowl clean, delicious.
For a party or holiday gathering I like to serve this Simple Lemony White Bean Dip with a platter of sliced raw and roasted veggies; the more colors the better. Sometimes I'll also add some gluten-free pretzels, pita bread, or sweet potato chips for dipping. It tastes good on just about anything, though, so use what you have and what you like.
And while this makes a great party appetizer, don't just save it for a special occasions. Whip up a batch during the weekend and you'll have enough for snacking all week long. This recipe makes a little over four cups and can be stored, tightly covered, in the refrigerator for up to 5 days. As I type this Andrew is packing up a jar to take on his hike tomorrow. It's the perfect snack to take with you wherever you go!
1 | Invite your child to make the dip with you. He can add the ingredients into the food processor and press the "on" button. Then invite him to taste-test the final result (after you've safely removed the blade, of course).
2 | Reduce the amount of garlic and/or lemon juice to make the flavors in this dip more mild.
3 | Invite your child to select veggies and crackers to for dipping.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Refined Sugar-Free, Vegetarian, and Vegan
Simple Lemony White Bean Dip
2 cloves garlic, minced or finely grated
2 15-oz cans white beans, rinsed and drained
¼ cup freshly squeezed lemon juice
½ cup extra virgin olive oil
½ teaspoon salt
1. Place all the ingredients in a food processor. Blend on high until well combined and smooth. Taste, adding additional salt to taste.
Makes approximately 4 cups.
Notes: Some of you had questions about the veggies accompanying the dip. I used raw carrots, cucumber, and Chioggia beets very thinly sliced using this mandoline. I find that raw beets are only platable if they are sliced super thin, and a mandoline is the best tool for the job.
I also roasted some delicata squash in olive oil and salt in a 350 degree oven for 40 minutes, flipping half way though. There are gluten free pretzels for dipping as well.
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