Print

Spring Vegetable Crudités & White Bean Dip

Ingredients

Scale
  • White Bean Dip:
  • 2 (15 ounce) Cans Cannellini Beans, rinsed and drained
  • 2 small Garlic Cloves
  • 4 Tbsp Olive Oil
  • 3 Tbsp Lemon Juice
  • 1 Tbsp Tahini
  • 3/4 tsp Salt
  • Spring Vegetable Crudités:
  • Carrots
  • Tomatos
  • Peas
  • Cucumbers
  • Asparagus, cooked
  • Radish
  • Roasted Garlic
  • Endives
  • Celery
  • Baby Bell Peppers

Instructions

  1. Place all ingredients into the bowl of a food processor and process until smooth
  2. Scoop dip into a serving bowl and refrigerate until ready to use
  3. Serve White Bean Dip with assorted Spring Veggies
  4. Basil White Bean Dip Optional:
  5. Add 1/2 cup basil leaves and 1/4 cup Olive Oil to a blender or small food processor to make a Basil Pesto
  6. Swirl the basil pesto into the white bean dip