Vegan White Bean Dip

 

I was invited to a pool party and light summer dinner at a friend’s home.  Each of the 5 of us she invited offered to bring a dish or two, and my friend requested I make a white bean dip I’d made before.

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White bean dip is nice and light, and the lemon and parsley are a nice counter balance to the simplicity of the flavor from the beans.

I hope you enjoy!

Ingredients for White Bean Dip:

Delicious white bean dip with lemon and parsley

Delicious white bean dip with lemon and parsley

 

  • 1 can, cannelini beans, drained and rinsed
  • 1 large lemon, just the juice
  • 1-2 tsp salt, to taste
  • 1/4 c. olive oil
  • 3 TBSP fresh parsley, coarsley chopped (plus a whole leaf or two for garnish)

 

  1. Put the beans, oil and parsley into a blender to puree.  Try not to over mix to avoid it becoming gluey ~ I like to still see pieces of bean in the dip.
  2. Add the lemon juice and salt, and blend in gently with a spatula, again to avoid over mixing.  Taste and add more lemon or salt if you desire.
  3. Garnish with the whole parsley leaf and serve with warm pita triangles or thin slices of toasted baguette, or just sliced carrots, cucumber and radish.

 

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About Yonni

Diets and fads come and go, but eating healthfully while still enjoying life is a trend that's here to stay! As The Trendy Vegan I will feature great vegan recipes to help inspire you to live the best healthy lifestyle you can without compromising on the fun!

I'm a full-time working mom who turned vegan three years ago for medical reasons. Between my career, the commute, juggling my family's schedule and a busy social life, adjusting to the vegan way of life took some getting used to. Now that I've done it, with great success, I've got some great tips and stories to show how anyone can adapt to this way of life without letting food restrictions stand in the way of a great time! Enjoy...

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