White Bean Dip with Herbs from your garden

White Bean Dip with herbs from your garden.  This has been a project this summer that has become quite the 'weekly habit'.  It's so easy to open a can of organic white beans or (for those of you very organized.. soak + prepare dried white kidney or cannellini beans) and smash into a delicious paste with garlic, lemon + herbs!

I've made it with my lemon thyme, lemon balm, rosemary, dill, and Greek oregano. I don't think that I can name a favourite but each is SO good and always a crowd-pleaser in my summertime appetizer platter.

White Bean Dip with Herbs~ Recipe

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White Bean Dip with Herbs using Cannellini Beans

Easy to make and SO delicious! Very adaptable and we can change up the herbs depending upon what is available from the garden or farmer's markets!

Course Side Dish

Cuisine #vegan

Keyword #realfood, #whitebeandip #canellini beans,

Ingredients

• 3 cloves garlic roasted
• 1 14 oz can Cannellini or white kidney beans
• juice of ½ lemon
• ½ teaspoon black pepper freshly ground
• ½ teaspoon sea salt or Himalayan pink
• 2 tablespoon Rosemary chopped finely
• 4-5 Lemon Balm chopped
• 3-4 x Chives 4 inch leaves pieces, chopped
• 2 tablespoon olive oil extra virgin, best you can find.

Instructions

1. Drain the Cannellini beans in a collander
2. Place the beans in a shallow bowl and mash with a fork
3. Add the lemon juice and mix well.
4. Add the rest of the ingredients.
5. Stir well.

6. Add 1 tablespoon olive oil into the mixture and stir again.

   Drizzle the remaining olive oil over the top and garnish with herbs

7. Refrigerate for an hour before serving if possible.

Recipe Notes

Herb Variations:
Can switch out the Rosemary for Dill
Add 3-4 your choice herbal leaves
Add a little chopped Lemon Thyme, or garden Thyme or Oregano.
Use your imagination!

White Bean dip can be made with any bean you have handy! Great Northern beans or Navy beans are also possible choices. I prefer Cannellini beans which are a traditional kidney shape and have a nutty, earthy flavour and tender flesh.  They retain their shape well and and texture too, so I love to use them in chili or in salads, soups and stews. They pack a nutritious punch and when paired with herbs, can be both delicious and a healing food. Check out this post about my top 15 anti-inflammatory herbs.

Cannellini beans love herbs -- SO many choices to make either a super duper salad, dip or a delightful stew. I use thyme, sage, rosemary, dill or oregano, to name a few. This picture below, has been made with rosemary, chives and oregano. SO good. It's up to you-- You can make this dip chunky or smoother.. it's up to you! Pin this image and remember to make this delish dip soon! Follow the StudioBotanica pin board here!

Enjoy this easy Vegan dip -- Change it up with herbs from your garden.

Thanks for stopping by...
Here's to our good health.. adding herbs to our everyday --  Carol   xo