Spreadable dips are perfect for all those Summer vegetables coming to market!
This dip is great year round on carrots, celery, cucumbers and healthy crackers. It is also terrific in a wrap. I have been particularly enjoying this on endive and with tender asparagus spears, and I’ve also been folding tender spring lettuces around it. It’s sooo good and versatile.
Prep Time
10 minutes
Prep Notes
n/a
Cooking Time
n/a
Yields
10 servings
Ingredients
1 15. oz can of White Kidney Beans (aka Cannellini Beans) I use Eden Organic BPA Free
2 Tablespoons of Rice Vinegar
2 Tablespoons of Garlic Infused Olive Oil (or two cloves of minced garlic and EVOO)
2 Tablespoons of Minced Green Onion
1 1/2 Tablespoons of Minced Fresh Parsley
1/2 Tablespoon of Nutritional Yeast
1/2 Teaspoon of Sea Salt
1/4 Teaspoon of Black Pepper
Directions
- Combine the can of drained and rinsed beans, vinegar, garlic infused oil, nutritional yeast, sea salt and black pepper in a food processor.
- Process until smooth and creamy, scraping the sides of the bowl a couple of times.
- Transfer to a bowl.
- Add green onions and parsley, and mix with a spoon.
- Taste and adjust seasonings as necessary.
- Serve with cut up veggies or chips.
Beans are a versatile protein rich source of fiber and vitamins, and they make a terrific spread! I hope you enjoy making and using this.
Please send me photos of how you are using this. I love to hear from you!
Sam Eats Her Nutrients 
Looks good!
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