White Bean Dip
Makes 9 Servings
- 2 cans (15 oz) cannelli beans, rinsed and drained
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup fresh basil, minced
- 2 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Baked Pita Chips (for dipping)
In a food processor or blender, combine beans, oil, and garlic. Process until smooth. Add basil, lemon juice, salt and pepper. Process until blended well.
Serve with pita chips. Refrigerate leftovers for 2-3 days.
A 3x5 card version of this recipe can be found here.
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