This creamy White Bean and Parmesan Dip, which combines cannellini beans, olive oil, lemon, and Parmigiano-Reggiano, is ultra-easy to make and tastes super luxurious.
Prep Time:10 minutesmins
Total Time:10 minutesmins
Author Marie Asselin, FoodNouveau.com
Ingredients
1can19 oz/540 ml cannellini beans, preferable low sodium or no salt added varieties, rinsed and drained
Add all ingredients to the bowl of a food processor. Blend until very smooth. Check the seasoning and adjust to your taste. If the mixture seems thick, add a bit of water, 1 tbsp (15 ml) at a time, until you reach a creamy, hummus-like consistency.
Serve at room temperature with crudités, sliced pita bread, pretzels, or chips.
STORAGE: You can make the dip ahead of time and store it in an airtight container for up to 3 days. Allow it to return to room temperature before serving for the best flavor and texture.
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