White bean and garlic dip recipe
This versatile no-cook dip takes just 5 minutes to whip up. Serve with pitta bread or crunchy veggies for dipping.
See method- Serves 2
- 5 mins to prepare
- 293 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 100g natural yogurt
- 400g tin cannellini beans, drained and rinsed
- 1 tbsp olive oil, plus a drizzle to serve
- 1 large garlic clove
- ½ lemon, zested, plus 1 tbsp juice
- 10g chopped herbs (coriander, parsley, dill or basil all work well)
Each serving contains
- Energy
- 1180kJ 293.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 20.4gProtein 11.8gFibre 8.5g
Method
- Put all the ingredients except a little of the lemon zest and the herbs in a food processor with some seasoning and blitz until smooth. Spoon into a bowl and top with the herbs, a drizzle more oil, black pepper and the remaining lemon zest.
- Serve as a dip with pitta chips and crudités, spoon into a sandwich with tuna and spring onions, or pile into jacket potatoes with a crumbling of feta and a handful of coriander. Store in the fridge for up to 4 days.
- See more Dip recipes
