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White bean and garlic dip recipe

47 ratings

This versatile no-cook dip takes just 5 minutes to whip up. Serve with pitta bread or crunchy veggies for dipping. See method

Serves 2
5 mins to prepare
293 calories / serving
Vegetarian
Gluten-free

Ingredients

100g natural yogurt
400g tin cannellini beans, drained and rinsed
1 tbsp olive oil, plus a drizzle to serve
1 large garlic clove
½ lemon, zested, plus 1 tbsp juice
10g chopped herbs (coriander, parsley, dill or basil all work well)

If you don't have these beans, you can use any tinned bean in water

Each serving contains

Energy
1180kj
293kcal 14%
Fat
15g 22%
Saturates
3g 17%
Sugars
4g 5%
Salt
0.4g 7%

of the reference intake
Carbohydrate 20.4g Protein 11.8g Fibre 8.5g

Method

1. Put all the ingredients except a little of the lemon zest and the herbs in a food processor with some seasoning and blitz until smooth. Spoon into a bowl and top with the herbs, a drizzle more oil, black pepper and the remaining lemon zest.

Serving suggestion: Serve as a dip with pitta chips and crudités, spoon into a sandwich with tuna and spring onions, or pile into jacket potatoes with a crumbling of feta and a handful of coriander. Store in the fridge for up to 4 days.

See more Dip recipes