Ingredients
- 1 (14 ounces) can cannellini beans, rinsed and drained
- 1 clove garlic
- 1 1/2 tablespoons extra-virgin olive oil
- 4 sprigs fresh mint leaves
- 6 sprigs fresh thyme leaves, stripped from stem
- Coarse salt and black pepper
- 3 tablespoons chives, chopped
Directions
Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives.
Photo: White Bean Dip Recipe















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By misskarenc
Steilacoom, WA
on January 01, 2011
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Wonderful. First, I had to figure out what cannellini beans are. My local grocery calls them White Kidney beans. I also added a bit of water and EVOO to thin it. Very Very Good.
By pinot74_7622601
San Diego, CA
on February 08, 2010
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Great dip recipe! Didn't use mint, but probably would have been better with it. Added a little more olive oil to thin out the dip a bit. Served with pita chips.
By ConnieLeAir
Puyallup, WA
on November 04, 2009
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This was very easy to make, and perfect to whip up for unexpected company. Two things, I added parsley at the end so it didn't turn dip green, and this was EVEN BETTER two days later, hated to toss the leftovers!
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