Creamy White Bean Lemon Basil Dip
Creamy White Bean Lemon Basil Dip
Looking for a dip for school lunches or after school snacks? Try this Creamy White Bean Dip with veggies sticks or grilled chicken strips.
Creamy White Bean Lemon Basil Dip
Ingredients
- 1 1/2 cups cannellini beans
- 1/4 cup extra virgin olive oil
- 2 cloves garlic peeled
- 6 basil leaves divided
- 2 tsp lemon zest
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
Instructions
- Place beans, olive oil, garlic, 5 basil leaves, lemon zest, pepper, and salt in high-speed blender or food processor. Blend about 45 seconds, until creamy.
- Transfer into covered glass dish and refrigerate for at least 30 minutes before serving.
- Serve with basil leaf and drizzled with additional olive oil.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
