White bean and garlic dip recipe

Name: White bean and garlic dip
Yield: Serves 2
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)

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

Shop your ingredients

Yeo Valley Natural Yogurt 150G
100g natural yogurt
£0.85
£5.67/kg
Tesco Cannellini Beans Water 400G
Aldi Price Match
400g tin cannellini beans, drained and rinsed
£0.45
£1.83/kg DR.WT
Olivio Oil 500Ml
1 tbsp olive oil, plus a drizzle to serve
£2.75
£5.50/litre
Tesco Garlic 4 Pack
Aldi Price Match
1 large garlic clove
£0.87
£0.22/each
Tesco Lemons Each
½ lemon, zested, plus 1 tbsp juice
£0.37
£0.37/each
Tesco Curled Leaf Parsley 30g
10g chopped herbs (coriander, parsley, dill or basil all work well)
£0.50
£16.67/kg

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.