Cannellini Bean Dip with Garlic Scapes
Servings 16
Calories 82kcal
Equipment
- food processor
Ingredients
- 15 ounces cannellini beans, canned, rinsed and drained
- ½ cup garlic scapes chopped
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- 2 teaspoons lemon juice
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper freshly ground
SERVE WITH
- gluten-free or whole grain crackers
- gluten-free of whole grain sliced baguette
- grape tomato halves
Instructions
- Add the beans to the bowl of the food processor and pulse 3 or 4 times. Add the garlic scapes and olive oil and process for about 30 seconds.
- Add the lemon juice, sea salt, and black pepper and process until the dip is thick and creamy. If the dip is a little dry, add 1 to 2 more tablespoons of olive oil and process. Serve with whole grain crackers or sliced baguette.
Variations
- You can also use about 5 or 6 fresh garlic cloves instead of garlic scapes.
- If your scapes are very spicy, you can reduce the amount or add some flat leaf parsley to balance the flavor.
Nutrition
Calories: 82kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 85mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg