1 can (15-oz) cannellini beans
1/4 cup extra-virgin olive oil,
1/4 cup warm water
1 tsp salt
Combine all ingredients in a food processor and blend until smooth, Stir in a small amount of olive oil to thin dip, if desired. May be refrigerated in an airtight container up to 5 days.
Garnish as desired and serve with fresh veggies.
file photo for reference
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