Tuesday Foods: Creamy White Bean Dip

You only need 4 ingredients and 5 minutes to make this creamy white bean dip! Served with pita chips and veggies, it's a delicious snack or appetizer.

If you have a can of white beans, a lemon, and a little olive oil on hand, you already have what you need to make this. It comes together quickly in the food processor and turns into something smooth, bright, and deicious. The lemon brings a clean freshness, the olive oil rounds it out, and the beans blend into a soft, creamy base. Once it is in the fridge, it tends to find its way into everything. Scoop it with vegetables, spread it onto toast, add it to a sandwich, or just keep a spoon nearby!

Ingredients

• 1 (15-ounce) can white beans (cannellini, great northern, or navy), drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon fresh thyme leaves, loosely packed, or 1 teaspoon dried thyme

For garnish

• Drizzle of olive oil
• Fresh thyme leaves

Instructions

Add the white beans, olive oil, lemon juice, lemon zest, garlic, salt, and thyme to a food processor.

Blend until smooth and creamy, stopping to scrape down the sides as needed.

If the dip is too thick, add a small amount of water or olive oil and blend again until it reaches your preferred consistency.

Taste and adjust seasoning if needed.

Transfer to a bowl, create a gentle swirl on top, and finish with a drizzle of olive oil and a sprinkle of thyme.

Notes

• For a smoother texture, blend a little longer than you think you need.
• Lemon zest adds a noticeable brightness, so it is worth including.
• The dip can be made ahead and stored in the refrigerator for up to three days. Stir before serving.

Serving Suggestions

• Arrange with sliced cucumbers, carrots, radishes, and peppers
• Pair with pita, flatbread, or crackers
• Spread onto toast and top with roasted vegetables
• Use as a simple base for wraps or sandwiches