Lemony White Bean Dip

Hosting nutrition students in Steamboat is one of the great pleasures of working as an Extension Agent for Colorado State University.  I recently spent a week mentoring Kia, a talented graduate student and aspiring dietitian. Using one of my favorite (and easy-to-make) dip recipes we spent an afternoon making short food videos.  Trying to replicate those popular, snappy over-head videos of a tantalizing dish turns out to be harder that it looks.  In the end, we laughed hysterically and learned a lot from each other.  Here is a short video for making Lemony White Bean Dip if you don't have a food processor.

If you're lucky enough to have a food processor, this bean dip can be made in under 10 minutes. Check out our official CSU Extension Lemony White Bean Dip video.

Did I mention that this bean dip has a bright lemon taste, finished by the richness of the Kalamata olives...a delicious and healthy alternative to ho-hum humus.

Print Recipe

Lemony White Bean Dip

The ingredients from this dip can easily be kept on hand for a quick appetizer or healthy snack. If you don’t have a food processor, use a potato masher and give your upper body a little workout.

Prep Time10 mins

Total Time10 mins

Course: Appetizer

Cuisine: Mediterranean

Servings: 6 servings

Calories: 122kcal

Ingredients

• 1 15 ounce can cannellini beans rinsed and drained
• 1 clove garlic
• 1 lemon juice and zest
• 2 tablespoons extra virgin olive oil
• ¼ cup pitted Kalamata olives
• Freshly ground black pepper

Instructions

• Combine the beans, garlic, lemon juice and zest in a large food processor. Drizzle the bean mixture with olive oil and top with the olives.
• Process on high until the mixture is a creamy consistency.
• Place the dip in a serving bowl and top with freshly ground pepper.
• Serve with your favorite fresh vegetables or chips.

Notes

Adapted from a recipe provided by the Kendall Reagan Nutrition Center at Colorado State University