Provencal Bean Dip Recipe | Vegetarian Times Skip to main content

Provencal Bean Dip

For a pretty presentation, spoon dip into a hollowed bell pepper or small head of red cabbage. Arrange large leafy lettuce leaves in a shallow basket. Place dip in center of basket and arrange crudités and bread sticks attractively around dip.

Ingredients: 

Ingredients: 

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1 small clove garlic, peeled
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19-oz. can cannellini beans, reserve ⅓ cup liquid, rinse and drain
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¼ cup fresh basil leaves or 1 ½ tsp. dried basil
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1 Tbs. rosemary infused olive oil or extra-virgin olive oil plus ¼ tsp. dried rosemary
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¼ tsp. salt
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¼ tsp. freshly ground black pepper

Instructions: 

  1. In food processor, mince garlic. Add beans, basil, oil, salt and pepper; process until well blended. Cover; chill at least 30 minutes or up to 8 hours. Serve dip at room temperature with crudités and bread sticks.

Nutrition Information: 

Calories: 
27
Protein: 
1 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
4 g
Cholesterol: 
mg
Sodium: 
20 mg
Fiber: 
1 g
Sugar: 
g
Yield: 
Makes 1 3/4 cups