White Bean and Parmesan Dip

White Bean and Parmesan Dip // FoodNouveau.com

1 can cannellini beans (400 g [14 oz]), rinsed and drained
1 clove garlic
1/3 cup [80 ml] extra-virgin olive oil
2 oz [60 g] parmesan cheese, finely grated
Juice of ½ lemon
Water, if needed

Toasted pita bread, pretzels or chips, to serve

Place all ingredients in a food processor, and blend until very smooth.

Season to taste, adding a little water, one tablespoon [15 ml] at a time, if the mixture is too thick for your taste. You can also add more lemon juice if you think it needs it.

Serve at room temperature with toasted pita bread, pretzels or chips.

Note: Feel free to use whichever white beans you prefer. Cannellini, butter beans, borlotti or even fava would all work.

Recipe Credit: Jules Clancy, Stonesoup

Download this recipe in PDF format - Food Nouveau

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