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.
- 1 15 ounce can cannellini beans rinsed and drained
- 1 clove garlic
- 1 lemon juice and zest
- 2 tablespoons extra virgin olive oil
- 1/4 cup pitted Kalamata olives
- Freshly ground black pepper
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.
Adapted from a recipe provided by the Kendall Reagan Nutrition Center at Colorado State University