Homemade Dips (Part 1)

posted Apr 25, 2014, 7:08 PM by Unknown user   [ updated Apr 25, 2014, 7:18 PM by Unknown user ]

White-Bean Dip

Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.


  • 1 can(s) (19-ounce) cannellini beans, drained and rinsed
  • 3 tablespoon(s) olive oil
  • 3 tablespoon(s) (about 1 lemon) freshly squeezed lemon juice
  • Coarse salt
  • Ground pepper


  1. In a food processor, combine cannellini beans, olive oil, 3 tablespoons fresh lemon juice (about 1 lemon); season with coarse salt and ground pepper. Puree until smooth.
  2. Place puree in a serving bowl, and lightly sprinkle chili powder over the top, if desired. Serve dip with toasted pita chips.