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.
Lemony White Bean Dip
- 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
- 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.
Made it with black beans and black olives because that's all I had in the cupboard. It looked a little questionable, but was delish! Thanks for the great recipe!
This recipe is very flexible...thanks for sharing your experience!
Trying the bean dip this week!
You'll love it Barb. Adding more beans and fiber to your diet has never tasted so good!