White Bean Dip
Written By Catherine Newman
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Inexpensive, nearly instantaneous, and deliciously wholesome. As my 8-year-old son put it affectionately, "It's really our main dip."
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
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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