I’ve been playing around with various bean recipes for the past few months, and keep coming back to this one. Happily it falls in with all the clean eating I’ve been doing. Its origins are from Suzanne Somers, and what can I say, but that woman knows a good recipe. This Tuscan bean dip is a recipe I’ve come back to again and again. If you’re doing a clean eating thing like me, you can use this as a dip for veggies instead of tortilla chips.
This recipe is great for days when you don’t want to eat something too heavy at dinner. Or if you find yourself having to do an impromptu entertaining session with friends that just drop by. Everyone love this, and once you make it you’ll certainly see why.
I’m sure you’ve had those moments when you need to “throw” something together last minute. You weren’t 100% planning on entertaining, but there you have it and you’re happy to have the company. This is the dish for you. I don’t know about you, but I always have multiple cans of beans in my pantry, cannellini especially – mmmm think of them as white kidney beans. So tasty and yummy they are.
Tuscan Bean Dip
3 cups cooked cannellini beans (about 2 cans)
1 garlic clove
juice of 1 lemon
2 tbsp chopped parsley (fresh)
salt & pepper to taste
3 tbsp olive oil
Blend all together in a blender or Cuisinart
Adjust salt & pepper as needed, and can add more lemon juice if it seems too dry
- 3 cups cooked cannellini beans (about 2 cans)
- 1 garlic clove
- juice of 1 lemon
- 2 tbsp chopped parsley (fresh)
- salt & pepper to taste
- 3 tbsp olive oil
- Blend all together in a blender or Cuisinart
- Adjust salt & pepper as needed, and can add more lemon juice if it seems too dry
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