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Cannellini Bean Dip

Ingredients (8)

  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 medium garlic clove, coarsely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons finely chopped fresh chives
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Nutritional Information
  • Calories390
  • Fat22.12g
  • Saturated fat3.12g
  • Trans fat
  • Carbs37.15g
  • Fiber8.28g
  • Sugar0.88g
  • Protein12.47g
  • Cholesterol
  • Sodium424.22mg
  • Nutritional Analysis per serving (5 servings) Powered by

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Cannellini Bean Dip

Once you’ve successfully gotten your friends and family to enjoy hummus, it’s time to introduce a new bean to the repertoire. Just as easily whipped up in dip as the classic chickpeas, cannellinis combine here with a few simple ingredients for a satisfying appetizer at any party. And leftovers are great wrapped up with vegetables in lavash.

What to buy: Cannellini beans are sometimes labeled white kidney beans, in case you’re having trouble finding them. Also, dried beans can be substituted for the canned beans if you prefer. Use 1 1/2 cups cooked beans for each 15-ounce can of beans called for.

Game plan: The dip will last up to 4 days refrigerated in an airtight container.

This recipe was featured as part of our Dude Food for Dad’s Day story, our Picnic Recipes photo gallery, and our Family-Friendly Party Done Right photo gallery.

Tips for Beans and Christmas

Instructions

  1. 1Place beans, vinegar, Worcestershire, garlic, salt, and pepper in the bowl of a food processor. With the motor running, add oil in a thin stream until completely incorporated and mixture is smooth, about 1 minute.
  2. 2Add chives and pulse 5 times to evenly incorporate. Serve with wheat crackers, radishes, or cucumber and carrot sticks.
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