Tuscan White Bean Dip
Fast and flavorful! This Italian-style Tuscan white bean dip is full of fresh thyme, garlic, and lemon zest and uses canned beans to make an easy and healthy party dip.
Servings 8 servings
Calories 175kcal
Ingredients
- 4 tbsp olive oil, divided, 1 tbsp for the pan and 3 tbsp for finishing
- 2 cloves garlic, minced
- 1 tbsp chopped fresh thyme, or 1 tsp dried thyme
- zest of one lemon
- 2 15-oz cans cannellini beans, drained and rinsed, liquid reserved
- 1-2 tbsp fresh lemon juice
- kosher salt and black pepper, to taste
- 2 tbsp fresh chopped parsley
Instructions
- Gently heat 1 tablespoon of olive oil in a medium pan. Add garlic and saute on low heat until softened but not brown, 2-3 minutes.
- Add thyme, lemon zest, and most of the beans. Reserve about 1/4 cup of the beans.
- Continue to saute on low for another 2-3 minutes, or until the garlic is very soft.
- Puree sauteed beans with 1 tablespoon of the lemon juice, remaining olive oil, and about 1/4 cup of the reserved bean liquid until smooth. Add more bean liquid if needed until you are happy with the consistency.
- Taste and season with salt and pepper. If the dip isn't lemony enough, add a second tablespoon of lemon juice.
- Transfer bean dip to a serving bowl. Top with parsley, reserved beans, and a little more olive oil. Serve with crackers, crudites, and/or bread.
Notes
- Serving: You can serve the dip warm right after pureeing or cold, up 2 days after making the recipe.
- Texture: If you like a chunkier texture, use a potato masher to mash the beans.
- Herbs: If you have fresh herbs on hand, feel free to mix it up and add other herbs to the dip. Basil, rosemary, mint, and dill are some of the herbs which would work here. Start with a few leaves if you're not sure how much to add.
Nutrition
Calories: 175kcal