Ingredients for April's White Bean Dip
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 tablespoons lime juice
- Plain Yogurt
- Fresh Parsley
- Creole Seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Hot Sauce
- Garlic
- tortilla chips for serving
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- extra lime wedges for garnish
- chopped cilantro for garnish
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How to Make April's White Bean Dip
- Combine 1 (15-ounce) can cannellini beans (rinsed and drained), 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Transfer the dip to a serving bowl and refrigerate for at least 3 hours to allow the flavors to meld. Chilling also improves the consistency.
- Serve chilled with your favorite tortilla chips. Garnish with extra lime wedges or chopped cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
2g
Carbs
30g
