This is one of the easiest dips I have ever made. It doesn’t require many ingredients and takes very little time.
The idea for this dip came to me when I was standing in front of the dill at the grocery store. I was thinking to myself, “I love dill but never manage to use it all up before it goes bad”, which is why I don’t buy it that often. Then I thought, why not make a dip using a whack load of dill. A real blast of dillicious flavour. Get it? Cheesy, I know.
So the good news is, it worked. White beans provide the canvas for the fresh tasting dill, the garlic flavour and the lemon zing. I definitely suggest adding some jalapeño to bring the heat unless you don’t like spicy.
A very simple crowd pleaser.
White Bean Dill Dip
note: this recipe can easily be doubled. If you want this to be a spicy dip adding a jalapeño is a great option.
2 cups white kidney beans ( 540ml can)
1/4 cup dill, packed
2 tbsp olive oil
2 tbsp lemon juice
1 small clove garlic, finely chopped
sea salt and freshly ground pepper to taste
optional: 1/2 – 1 jalapeño, seeds removed
Combine all the ingredients in a food processor and process until smooth.
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