Bean dips are hearty, delicious, easy to make and affordable. Perfect for the holidays! To prepare, blend together GOYA® Cannellini Beans, Salsita, lime juice, scallions, cilantro, Greek yogurt and GOYA® Reduced Sodium Salad Olives. Serve with crunchy crackers and GOYA®. It'll be gone in minutes, and happiness will ensue. We swear!
Recipe courtesy of GOYA
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Smoky White Bean Dip
Total:
15 min
Active:
15 min
Yield:
8
Level:
None
Total:
15 min
Active:
15 min
Yield:
8
Level:
None

Ingredients

Directions

Place olives on double layer of paper toweling. Gather corners and squeeze to remove excess liquid, then chop. Blend drained beans, 2 tablespoons Salsita and lime juice in mini processor until smooth, using on/off pulses. 

Scrape into bowl and stir in scallion, cilantro, yogurt and about 2/3 of the olives. Scrape into serving dish; drizzle with remaining 1 tablespoon Salsita. Sprinkle remaining olives and cilantro on top. Serve with snack crackers and plantain chips.

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