Creamy White Bean Dip - Two Ways
Creamy White Bean Dip - Two Ways: Creamy Ranch and Creamy Italian
It’s that busy, social time of the year when multiple parties demand our attention, many of which require appetizer contributions. It’s also the time of year, between Thanksgiving and the Super Bowl, when healthy eating flies out the window in lieu of the tempting choices offered at these social events.
One easy way to solve both problems is to learn an easy, affordable appetizer recipe that is both healthy and delicious. One of my favorites is white bean dip. It’s closely related to hummus, however the main ingredient is cannellini beans instead of garbanzo beans.
I love cannellini beans. They have a smooth, creamy texture that, when blended, satisfies the desire for creamy, fatty dips. They also have a mild flavor that lends itself to a variety of flavor combinations. In addition, beans are low in fat, high in protein, and high in fiber.
Two of my favorite cannellini dips mimic the flavors of popular commercial dips: ranch dressing and creamy Italian dip. Both versions are dairy-free and use common pantry ingredients. Pick up a few cans of cannellini beans on your next trip to the store and you’ll be ready to make a quick and delicious recipe for all your social engagements. You can also substitute navy beans and great northern beans in these recipes.
Creamy Ranch White Bean Dip
Ingredients
1 – 14.5 ounce can cannellini beans, drained and rinsed
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water
1 clove garlic, pressed
1 ½ teaspoons green onion, chopped
½ teaspoon garlic salt
1/16-1/8 teaspoon black pepper
1/8 teaspoon dried dill
¼ teaspoon onion powder
1/8 teaspoon garlic powder
¼ teaspoon salt ( or to taste)
garnish: olive oil, chopped green onions
fresh vegetables and crackers, to serve
Directions
Puree all ingredients in a food processor until smooth and creamy, about 3-5 minutes.
Drizzle with olive oil and chopped green onions.
Serve with fresh vegetables and crackers.
Creamy Italian White Bean Dip
Ingredients
1 – 14.5 ounce can cannellini beans, drained and rinsed
3 tablespoons water
1 tablespoon olive oil
¾ teaspoon white vinegar
1 teaspoon oregano
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon onion powder
1/8 teaspoon black pepper
1/8 teaspoon thyme
1/8 teaspoon celery salt
1/8 teaspoon salt (or to taste)
garnish: olive oil, chopped fresh parsley
fresh vegetables and crackers to serve
Directions
Puree all ingredients in a food processor until smooth and creamy, about 3-5 minutes.
Drizzle with olive oil and chopped fresh parsley.
Serve with fresh vegetables and crackers.
What is your favorite healthy appetizer to take to parties?