White bean dip with lemon and dill is creamy, flavorful, and perfect for dipping chips or fresh veggies! Gluten free, vegan, and allergy friendly.
Who’s ready for the Super Bowl? Just kidding, I really have no interest either way. (Remember, we are musicians, so not very sporty by nature!) Although I do love the Olympics, and am really excited that they are coming right up!
Anyway, I just happen to have a white bean dip recipe to post today, so I thought I’d try to be relevant. Ha. Because sporting events on TV= dip? Maybe?
I love beans and lentils, and we try to incorporate them into our menu each week, usually in a simple bean soup or chili. Last week though, I wanted to make a dip, because we had a ton of these crackers in our pantry. They are so good, and really sturdy, so they can stand up to a nice white bean dip.
I just combined some white beans, roasted garlic, lemon, and dill, and we gobbled this dip right up. Of course, you could put roasted garlic on cardboard and we would probably scarf that down, too. We love roasted garlic. Plus it makes the house smell like an Italian restaurant, so that’s awesome as well.
This dip could be made with any white bean, and if you are not a dill fan, you could use a different spice – rosemary would be delicious, too! Serve it with crackers or tortilla chips, or pita bread if you can eat wheat. It would also work well with veggies for dipping.
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White Bean Dip with Lemon and Dill.
A hearty and flavorful white bean dip with lemon and dill. This is delicious with chips, crackers, or sliced vegetables.
Ingredients
- 15 ounces Cannellini beans
- 2 heads garlic roasted
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
- 2 teaspoons dried dill
- 1/3 teaspoon sea salt
Instructions
- Roast the garlic: Preheat the oven to 375. Slice the tops of the garlic and set on a piece of parchment paper on a cookie sheet.
- Drizzle garlic with olive oil and fold parchment paper over and twist the ends, sealing the garlic inside. Roast at 375 degrees for 35-45 minutes, until cloves are soft and golden. Let cool, then squeeze out cloves and set aside.
- Rinse and drain the beans. Place in a food processor with roasted garlic cloves, olive oil, lemon juice, dill, and salt.
- Puree until smooth. Add more oil if it seems to thick. Add more salt or dill as desired.
- Serve with crackers or tortilla chips.
So are you a Super Bowl person or an Olympics person? Or neither? Or both?
Thanks, Natalie! That is such a fantastic idea about a meal from the country that is hosting! love that.
I’m definitely NOT a Superbowl person. I’m in it for the food. Ha! But I do love the olympics. So exciting when they’re on. Especially love the opening ceremony. I try to make a meal from the country that is hosting, and we eat it while watching. It’s really fun. This dip sounds amazing! Bet the lemon and dill make it fantastic : )