White kidney beans, also known as cannellini beans, make a delicious dip that even a die-hard carnivore can’t resist. Let your child’s creative juices flow as they decorate the dip with fresh veggies. Adults love this recipe too, so make sure to serve it as an appetizer at your next get-together.
15 ounce can cannellini beans – rinsed and drained
1 tablespoon extra virgin olive oil
1 sprig fresh rosemary
1 clove pressed garlic
1 tablespoon fresh lemon juice or more to taste
½ teaspoon kosher salt
Place all ingredients in a food processor and process until smooth. Serve in a bowl as a dip for fresh veggies or pita chips.
Replace extra virgin olive oil with organic canola oil, omit rosemary and add a chipoltle pepper and a few sprigs of cilantro. Sprinkle with green onions for color and flavor if you wish.
Why We Love It
White bean dip is a popular appetizer in many Italian restaurants–and with good reason. The garlic smooth texture of mashed white beans is perfect with a crunch of veggies, on pita crisps or on crackers. This dip is also easy to make and makes for a fun project with the kids, who’ll be even more excited to eat it after playing chef. Another reason we love it: This dip travels well for lunch.