Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine cannellini beans, olive oil, lemon juice; season with coarse salt and ground pepper. Puree until smooth.

    Advertisement
  • Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.

Cook's Notes

To make chips, cut pita bread into wedges; toast in a 350 degrees oven until crisp, 10 to 15 minutes, turning once.

Reviews (8)

104 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 32
  • 2 star values: 27
  • 1 star values: 9
Rating: Unrated
04/24/2010
This was Great! I did read some of the comments below and adjusted slightly. I took the olive oil and heated it slightly, and sauteed a plump head of garlic finely chopped. The garlic infused oil was perfect for the dip. I topped the dip with kalamata olives, also finely chopped, to provide a contrast in texture.. Thanks for the ideas!
Rating: Unrated
03/30/2010
I add a large clove or garlic and parsley.
Rating: Unrated
03/30/2010
I use two cans of white beans and add a large clove or garlic and parsley.
Advertisement
Rating: Unrated
12/26/2008
Simple and yummy, but it lacked a bit of depth. I added garlic too, but was still left wanting more flavor. I'll try some additional spice or another person's suggestion of a red pepper next time. I liked that this was a healthy option for my guests.
Rating: Unrated
12/14/2008
super easy to make and healthy too! will be making this dip again
Rating: Unrated
12/03/2008
Add one canned or home roasted red pepper.
Advertisement
Rating: Unrated
12/02/2008
I add garlic!! Delicious!!
Rating: Unrated
01/29/2008
it tasted like hommus