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White bean and garlic dip recipe
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47 ratings
This versatile no-cook dip takes just 5 minutes to whip up. Serve with pitta bread or crunchy veggies for dipping. See method
Ingredients
- 100g natural yogurt
- 400g tin cannellini beans, drained and rinsed
- 1 tbsp olive oil, plus a drizzle to serve
- 1 large garlic clove
- ½ lemon, zested, plus 1 tbsp juice
- 10g chopped herbs (coriander, parsley, dill or basil all work well)
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
1180kj
293kcal
14%
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Fat
15g
22%
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Saturates
3g
17%
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Sugars
4g
5%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 20.4g
Protein 11.8g
Fibre 8.5g
Method
1. Put all the ingredients except a little of the lemon zest and the herbs in a food processor with some seasoning and blitz until smooth. Spoon into a bowl and top with the herbs, a drizzle more oil, black pepper and the remaining lemon zest.
Serving suggestion: Serve as a dip with pitta chips and crudités, spoon into a sandwich with tuna and spring onions, or pile into jacket potatoes with a crumbling of feta and a handful of coriander. Store in the fridge for up to 4 days.
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