Description
This healthy white bean dip recipe is simple, tasty, and easy to make in 5 minutes. It’s the perfect last-minute appetizer. To make a wholesome snack, add collagen peptides for extra protein or leave them out for a fully plant-based option.
Ingredients
1 15-ounce can organic cannellini beans, drained, rinsed
3–4 artichoke hearts from jar (optional)
1 scoop unflavored collagen peptides (optional)
1/4 teaspoon fine mineral salt
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/2 teaspoon dried rosemary (or one 4-inch sprig, fresh)
1/2 teaspoon dried basil
2 tablespoons extra virgin olive oil
1–2 tablespoons water or brine from the artichokes
Juice from 1/4 of a lemon (optional)
Instructions
- Combine the Ingredients: Add the cannellini beans, artichoke hearts, collagen, salt, herbs, spices, and olive oil to a food processor.
- Make the Bean Dip: Process on low to start and gradually increase the speed. Add water or artichoke brine, 1 tablespoon at a time until you’ve reached the desired consistency. For a creamy white bean dip, increase the speed to medium-high. If you prefer a chunky dip, process on low for a shorter amount of time and reduce the amount of liquid.
- Add the Lemon Juice: Adjust the seasonings to taste and add the lemon juice for more vibrance if desired.
- Serve and Refrigerate: Serve the white bean dip in a small bowl with an extra swirl of olive oil on top if desired. Refrigerate leftovers in a glass bowl with a tight lid for 3-4 days.
Notes
Vegetarians/Vegans: Omit the collagen peptides. Use a plant-based protein such as hemp powder, or leave it out altogether.
If you don’t have a food processor, simply mash the ingredients in a bowl with a fork. This will result in a chunky bean dip.
