Name: White Bean Dip Recipe
Ingredients: 3 cups white beans, cooked (rinsed and well-drained (two 15-ounce cans)); ½ cup chopped parsley (packed); ⅓ cup chopped chives (packed); 2 garlic cloves; ¼ olive oil (extra virgin); Juice of half a lemon; 1-2 tsp lemon zest; 1 tsp dried thyme; ½ tsp salt; ¼ tsp black pepper; 1 tsp onion powder ((optional)); 2 tsp fresh rosemary ((optional)); A handful of roasted walnuts ((optional))

White Bean Dip Recipe

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Author: Dorothy Miler

Ingredients

Scale

3 cups white beans, cooked (rinsed and well-drained (two 15-ounce cans))
½ cup chopped parsley (packed)
⅓ cup chopped chives (packed)
2 garlic cloves
¼ olive oil (extra virgin)
Juice of half a lemon
1–2 tsp lemon zest
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 tsp onion powder ((optional))
2 tsp fresh rosemary ((optional))
A handful of roasted walnuts ((optional))

Instructions

To a food processor or a blender, add all of the ingredients (start with smaller amounts of lemon juice, lemon zest, and rosemary) and puree for 1-2 minutes, scraping down the sides if needed. For a dip with more texture, blend for 30 seconds. For a smoother dip, blend for longer.
Add walnuts and pulse a few times until they incorporate (optional). Don't blend them fully.
Taste and adjust the flavor if needed- more salt for saltiness, lemon juice and zest for tanginess, or garlic for depth.
Enjoy immediately or refrigerate for 1-2 hours, which will allow the dip to thicken. Serve with pita chips, crackers, or vegetables of choice.
Save in a covered container, in a refrigerator for up to 5 days.

Find it online: https://thecookingjournal.com/lemon-herb-white-bean-dip/