Simple and creamy white bean dip with lemon zest [Vegan]

Jaymi's Notes:
This is such an excellent recipe to have on hand for making a quick lunch or snack that is healthy yet great for on-the-go eating. The beans are filling, but the flavor is kept bright with the lemon and parsley. This is perfect for pairing with pretty much any platform for getting it to your mouth -- eating with crackers, spread on toast, as a dip for celery or carrots, you name it.

I love that it is simple, fast, versatile, and keeps in the fridge all week long. Make it on a Sunday and know you'll have something to snack on the whole week long.

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© Jaymi Heimbuch
Kelly's Recipe:

I went to a pot luck dinner the other night and took this appetizer of creamy white bean spread on little toasts. If you have a party coming up this Labour Day weekend, it's a nice thing to take. My daughter brought me quite a few cherry tomatoes from my garden the following day, and I was thinking what a nice garnish they would have made with a little slice on each toast.

You don't have to limit this spread to appetizers. I would make a delicious base for a grilled vegetable sandwich. It would make a simple lunch on melba toast with a cup of tomato soup on the side. I'd even eat it on my morning slice of toast.

My spread wasn't quite as smooth as the recipe calls for because I don't have a food processor at my cottage, so I had to mash the white beans with a potato masher, but I quite like a bit of texture. Other than that, this takes just a few minutes to make and it keeps in the refrigerator for a couple of days. The original recipe calls for the addition of bacon, but I actually preferred it without.

This recipe is from the website The Cozy Apron.

Creamy White Bean Spread

2 (15 ounce) cans Cannellini or Navy beans, drained and rinsed
1 clove garlic, smashed
¼ cup roughly chopped parsley, plus 1 teaspoon finely chopped, divided use
2½ teaspoon lemon juice
¼ teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil, plus a drizzle, divided use

1. Place the beans, the garlic, the ¼ cup roughly chopped parsley, the lemon juice and zest, the salt, pepper (and, if using as per the original recipe, chopped crispy bacon) into the bowl of a food processor and process until well combined and mostly smooth; with the processor running, begin drizzling in the ½ cup of olive oil, and process until the dip is completely smooth.

2. Spoon the dip out into a bowl, and finish by sprinkling the top with the remaining 1 teaspoon of finely chopped parsley and a drizzle of the olive oil.

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

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