Garlicky White-Bean Dip

1. 1

   Drain and rinse cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food porcessor with garlic, lemon juice, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with red pepper, the remaining 3 tablespoons olive oil, parsley and basil, and salt a pepper. Spoon over the dip and serve with pita chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.