Lemon bean dip

Prep 10 min
Total 10 min
Serves 6 to 8



1 540-mL
can navy beans, drained and rinsed
garlic cloves, minced
1 tbsp
3 tbsp
5 tbsp
olive oil, divided
2 tbsp
chopped parsley, plus more for garnish (optional)


  • WHIRL beans, garlic, zest and juice in a food processor until smooth. With motor running, pulse in 4 tbsp oil and parsley.
  • SCRAPE into a bowl and drizzle with remaining 1 tbsp oil and more parsley. Serve with crudités, crostini or crackers. Will keep, refrigerated, 3 days.


Calories 139, Protein 4 g, Carbohydrates 12 g, Fat 9 g, Fibre 3 g, Sodium 210 mg.

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