Makes 12 servings
This creamy dip may fool you. There’s no dairy – just a luscious blend of white beans and garlic with light seasonings.
- 1 tablespoon olive oil
- 1 1/2 tablespoons water
- 3 medium garlic cloves
- 1 (15-1/2 ounce) can cannellini beans, rinsed and drained
- 1 1/2 tablespoons lemon juice
- 1/8 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chopped fresh parsley
Saute garlic in olive oil for 1-2 minutes, just until it turns golden. Let cool. Combine the garlic and oil mixture, lemon juice and beans in a food processor or blender. Add 1-2 tablespoons water as you process the mixture – until you get a thick, creamy consistency. Pour into a serving bowl and sprinkle generously with paprika. Garnish with parsley and serve with a platter of raw vegetables for dipping.
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