top of page

White Bean and Herb Dip

Writer: Natalie GibsonNatalie Gibson

This dip is a winner! Even with those who are less health conscious. This is one of our recipes that we get requested to bring to BBQs all the time!

It tastes creamy thanks to the beans but also has a great herb flavour.

White Bean and Herb Dip

Ingredients:

2 cans of cannellini beans

2 cloves of garlic

3 Tbs dried herbs - thyme and rosemary are our picks

1/4 cup of olive oil

2 Tbs white wine vinegar

3/4 tsp salt

pinch of black pepper

Method:

1. Drain and rinse the beans

2. Peel garlic and add clove to food processor with herbs until finely chopped.

3. Add beans to food processor with olive oil, white wine vinegar, salt and pepper and process until smooth.

4. Taste and add more salt and pepper if necessary.

This dip can be stored in fridge for up to one week.

We use this dip in a variety of ways:

- with seed crackers or veggie sticks such as carrots, celery, cucumbers, capsicum, or cucumber

- spread on toast with avocado and tomato

- a scoop added onto veggie patties or lentil patties

- a tablespoon added to buddha bowls as a dressing

 
 
 

ONLINE CONSULTS

Book your next appointment with the convenience of having a consult at a time that suits. 

CONTACT

OPENING HOURS

Wed 

      

Sat   

  

    

4:00pm-9.00pm

By appointment only

Subscribe to our Blog

  • Black Facebook Icon

© 2017 Design by 6am Creative

bottom of page