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Lemony White Bean Dip

Lemony White Bean Dip

Serves: 8

Hands On Time: 

Total Time: 


2 cloves garlic
2 (15-ounce) cans white beans, rinsed and drained
1 cup packed fresh parsley leaves
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt


Place the garlic cloves in a food processor and pulse until finely chopped. Add the beans, parsley, lemon juice and olive oil and process until smooth. Add the salt, adjusting to taste. Spoon into a serving bowl and serve. 


Per serving: 190 calories (percent of calories from fat, 33), 8 grams protein, 25 grams carbohydrates, 5 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 143 milligrams sodium.

About the recipe

Like hummus only lighter, this dip can be turned into a sandwich when spread on bread and topped with lettuce and a tomato slice.

Serve this dip with red bell pepper strips, celery ribs and pita wedges. Cut up raw vegetables and store in plastic bags or containers; cut pita bread into wedges and store in separate plastic bags. Arrange on a platter with dip before serving.

Recipe adapted from "Cool Kitchen: No Oven, No Stove, No Sweat" by Lauren Chattman (Morrow Cookbooks, 2000)