You are here

White Bean Dip

Thayer Allyson Gowdy


1 can (15 oz/470 g) cannellini beans, rinsed and drained
½ small shallot, chopped
¼ teaspoon fresh thyme leaves
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons olive oil

In a blender or food processor, combine the beans, shallot, thyme, lemon juice, and a pinch each of salt and pepper. Blend until smooth, occasionally scraping down  the sides. With the machine running, slowly pour in the oil. Blend until the mixture is very smooth. Add a little water if necessary to thin the mixture slightly.

Dip It: Try cooked asparagus spears, baby carrot sticks, or sugar snap peas; cooked polenta bites; or multigrain crackers.

Store It: Refrigerate in an airtight container for up to 1 week.

Pack It: Pack the dip and dippers in separate covered containers.